search

hendricius / the-bread-code

Learn how to master the art of baking the programmer way.
MIT License
4.07k stars 179 forks source link

Sourdough recipe strictness #127

Closed nydn closed 4 years ago

nydn commented 5 years ago

So, on the 4th day of making my own sourdough, I've accidentally added 100g of water instead of 50g with 50g of flour. I was tired and wasn't paying attention and ... Is it ruined?

It doesn't look that bad after 1 day, bubbles are forming though it looks a little bit dilute. Should I compensate with more flour next time?

nydn commented 4 years ago

On the next day, and there was some extra liquid aggregated on top, but overall it looked good under that (or I should say it looked the same as the days before). So I removed the liquid from the top and added more flour this time (80g flour 50g water)

vardaro commented 4 years ago

No

The starter will just be soupy until you scoop out the mature starter and feed it again. Regardless, the starter will be fine, just maintain your normal scheduling rhythm.

The liquid on top you are referring is called the hooch, which is byproduct alcohol produced during the fermentation process. It's generally an indication that the starter is hungry and requires feeding. You made the right call by scooping out the starter and doing another feeding.

I would not recommend tampering with the flour:water ratio, try to keep it consistent atleast during the developmental stages of the starter.

Anthony

nydn commented 4 years ago

Thanks for the thorough answer and the tips, will continue with the recommended values then :)