My Sour Dough Starter has a very thin, runny consistency. Is that the way it should be? I thought it would be thicker. Is there anything I can do to save it?
Go to this site. It has lot of info. Hope this helps. Good luck.
I don't think anything is wrong with it. I have had some blow up the bag (yeasty) and others do nothing, but they all taste the same in the end.
Sometimes when your flour/water ratio is off, it is easy to have runny starter. Weighing your water and flour can help. I add a little rye flour to help thicken it up when mine gets on the liquidy side. Your starter is working just fine as long as it bubbles and makes you smile when you take a whiff of it.
I currently have two different starters going and one is much thinner than the other, but they both have that same yeasty sour smell and the breads come out fine with both so unless yours smells bad, I think it would be just fine.
My starter sour dough is runny,what can l do to thicken it
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I am looking for a sourdough bread recipe with a starter that is easy and fool proof. Preferably the kind with instant potato flakes. I hope someone can help.
By Karen from Clemmons, NC
Potato Flake sourdough starter and bread recipe. To make from scratch:
1 cup warm water
1/2 cup sugar
1 package (2-1/4 teaspoons) dry yeast
3 level Tablespoons instant potato flakes
Using a good quart canning jar, mix water, sugar, yeast, and potato flakes. Let this ferment on counter for two days.
Feed starter following ingredients. Stir well.
1 cup warm water
1/2 cup sugar
3 level tablespoons potato flakes
After feeding starter let stand on countertop for 12 hours with the lid firmly tightened. You are now ready to make bread.
Bread Recipe To make dough:
Mix starter well and remove 1 cup to make bread. Return the rest of starter to refrigerator. Keep covered. Repeat this process every 3 to 6 days. Place the one cup of starter in a large bowl and add:
Mix into stiff batter (I use wooden spoon and then hands), divide into 3 lumps (if you want the smaller loaves or 2 lumps if you use the 9x5 in. loaf pans). Oil a large pan such as a broiler pan and roll each lump in oil and put in the large pan. cover lightly with saran wrap, leave on counter 12 hours.
Next step: Knead each lump on floured surface until no longer sticky to touch (not much). Put in oiled loaf pans and cover lightly with saran wrap. Let stand on counter 6 to 12 hours until risen.
Preheat oven to 350*. Bake on next to bottom rack for 25 to 30 minutes until golden brown and checked with a toothpick for doneness. Cool on racks in pan.
If you don't want to make bread every 3 to 6 days, you still need to feed the starter every 3 to 6 days to keep it totally alive. When you feed it always keep 1 cup of fed starter in the refrigerator to feed again. You can either give someone the excess starter or throw it out, don't let it accumulate to much. Bill
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I need a recipe for sour dough starter. I had a starter that used potatoes, the dough set out for eight hours, then the rolls had to rise for about that long.