My sourdough starter has a crust on top

Everything seems to be going alright the starter is bubbling and rising. One of the best things to do with sourdough is to experiment - but its always good to change one thing at a time so you can know for sure what has had a positive effect on your bake.

Im on Day 13 following the directions from Artisan Sourdough Made Simple and my starter has smelled like alcohol the last week.

My sourdough starter has a crust on top. Thick hard crust on top. This is my first time making sourdough starter. Everything seems to be going alright the starter is bubbling and rising.

I started it three days ago equal parts water and fresh ground farro wheat flour. My concern is that when I check it after 12 hours or more there seems to be a thick hard crust on. There might be a crust on top.

There might be liquid sitting on top of goop. Or a super sticky goop no liquid at all covered in mould. These are all common starter ailments and all have different causes and possibly remedies.

In all cases the acidalkali balance in your sourdough starter is out of whack. This is my first attempt at the sourdough journey so I dont have the experience of others. So far my starters keep developing a thick hard skin on top it seems too dry almost even though Im.

You should be stirring aerating your sourdough every twelve hours anyway. If a crust has formed simply stir it in. If the crust really bothers you stir more often cover partially or use a closed container - it works equally well in my experience.

Answered Jan 8 16 at 2057. Hooch is the liquid that collects on the top of your starter when it hasnt been fed in awhile. This liquid is the alcohol given off as wild yeast ferments.

The presence of hooch isnt a sign that your starter is in danger. However it does indicate that your starter is hungry and needs to be fed. My sourdough starter has grown mold on top or on the sides of the jar.

What should I do. Mold is fairly uncommon when working with a sourdough starter but it can occasionally happen. There are a couple of options for dealing with mold.

You should have a bit of unscathed sourdough starter underneath. Then using a clean utensil grab a small amount of untainted starter that wasnt near the mold and add it to a new jar. Then feed as usual.

If there is black blue or green growth that is fuzzy you should throw it away and start over. I have a crust on top of my sourdough starter. Wasnt really sure what to do about it.

I have a lid on it and I am feeding it once a day. I thought maybe I dried it out by putting it under a lamp but got the same results when I wasnt using the lamp just not as thick of a crust. Hi I was about to feed my whole wheat 100 hydrated sourdough starter and noticed that the top of the starter was almost entirely covered with some white powdery stuff.

The starter is about 15 months old and has been doing fine when they were maturing outside the fridge and also after I stored them in the fridge. 2 days ago I took them out of the fridge and would like to. My sourdough starter has waterliquid on top appears to have split the solids separating.

If your starter hasnt been refreshed for a while it will look inactive likely no bubbles and some grey-brown liquid may have risen to the surface. This runnywateryliquidy appearance is no cause for concern. One of the best things to do with sourdough is to experiment - but its always good to change one thing at a time so you can know for sure what has had a positive effect on your bake.

My husband really dislikes it when I make the type of sourdough bread I enjoy - a crispy yet chewy crust. So Ive had to become proficient in making bread to suit. Depending on the level of mould on the starter it might just be a thick crust of mould that you can peel off and rescue the good stuff underneath.

If it is more deep-rooted dig to the bottom of your sourdough container and you should find a patch that isnt mouldy. We talked to two expert sourdough bakers about the questions new bread bakers face when they first start experimenting with bread fermentation and yeast cultivation ie. Rising dough and waiting.

If your starter truly has become sluggish or inactive its a good idea to revive it rather than make a new one from scratch. In my experience the quickest and easiest way to revive a starter that has become sluggish or inactive is to follow these steps. Discard most of your starter leaving only a little in the jar literally a half teaspoons worth is enough.

Skim off the top layer of discolored starter using the back of a spoon. Use a spoon or tablespoon to transfer some starter into a large clean bowl. Reseal the original starter and put back in the fridge for back-up purposes Measure out 14 cup filtered water 12 cup plain unbleached flour.

Add the water to the bowl with starter and whisk well. Let me help. Here are 10 tips directed specifically at brand-new sourdough bakers that should clear up the confusion youre feeling around not just the starter itself but the various tools and recipes associated with sourdough baking.

1 My starter recipe says to begin with X flour. My sourdough pie crust recipe is based on a traditional all-butter pastry or pâte brisée. I have substituted sourdough starter for part of the flour and all of the liquid.

For this recipe to work it is important that you are using sourdough starter. First things first. Youre going to need an active sourdough starter.

I suggest asking a friend who has lovingly fed and maintained their starter to give you some of theirs. And youll find it helpful to watch this Sourdough Starter video with my top 5 tips for beginners. I also ship my 13 year old starter to.

Im on Day 13 following the directions from Artisan Sourdough Made Simple and my starter has smelled like alcohol the last week. I used Sunrise Flour Mill Organic Rye Coarse Pumpernickel for day 1 and ended up adding 30ml more water on day 2 because it looked super dry but otherwise have followed the directions as printed. Im linking my easy sourdough starter recipe.

This fast sourdough starter is literally fail-proof thanks to my pro tips. And it has step-by-step instructions perfect for a beginner. Easy Sourdough Sandwich Bread with King Arthur Flour.

We love the tangy taste and fluffy interior that classic sourdough bread is best.