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Sourdough woes

(5 Posts)
LakeFlyPie Tue 30-Jun-20 23:43:28

Late to the lockdown sourdough party but cultured a starter with rye flour last week and made our 1st loaf a couple of days ago. Have been adding white bread flour to the starter as I'd prefer a white loaf rather than the darker rye type. Thought I'd killed it but it's bubbling away again so signs of life but it smells distinctly vomitty confused Have fed it with a bit of rye flour this evening but am reluctant to use it whilst it smells so rank, will it come good or should I ditch it and start again or just sack it and go for a freshly baked loaf with yeast

OP’s posts: |
Blondie1984 Wed 01-Jul-20 02:52:49

That smell can indicate it’s hungry so keep feeding / discarding on a daily basis until you’re confident it’s used to the new type of flour - then either bake with it or put it in the fridge until you want to and feed it once a week

Blondie1984 Wed 01-Jul-20 02:55:13

Also, you can use a rye starter to make a white loaf - your starter doesn’t have to be made with the same sort of flour as you bake your loaf with

DangerCake Wed 01-Jul-20 06:35:43

Exactly as above. My starter was a rye starter that The local bakery gave out at the beginning of lockdown. I feed it with whatever flour I have but mostly use it to bake a white and whole meal mix loaf.

I did use self raising by mistake for a few feeds and it was very unhappy but came back.

Discard most of it and give it a good feed or two.

raspberryrippleicecream Thu 02-Jul-20 23:43:52

Try just adding 2-3 tsps to 100g each flour and water. That really helped mine get going.

Keep all the discard in a separate pot of lots of recipes for it.

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