sour dough starter stopped

All about bread

sour dough starter stopped

Postby Edd » Thu Mar 29, 2012 5:49 pm

Hey All,
I had a sourdough starter going for 2 months, no problems. I had it on my kit. counter which is usually in the 65* range. Well I wasn't using it so I put it in the fridge for a few days, I brought it out a few days ago and it's not purkulatiing anymore. I've added some flour water and a touch of sugar, still nothing. Any thoughts
Edd
Edd
Registered Member
 
Posts: 17
Joined: Mon Feb 13, 2012 7:07 pm
Location: Greenwood Lake, N.Y.

Postby JLPicard » Fri Mar 30, 2012 1:20 am

There's a whole science behind doing this. Here's a good website I had found that explains many possible options:

http://www.sourdoughhome.com/revivingastarter.html
JLPicard
Registered Member
 
Posts: 106
Joined: Mon Dec 26, 2011 4:33 pm
Location: Ohio, U.S.A.

Postby Dogfish » Fri Mar 30, 2012 4:05 pm

The cold might have crashed it and it may take a bit to start back up again.
Dogfish
Registered Member
 
Posts: 472
Joined: Fri Dec 16, 2011 7:40 pm
Location: Central Alberta/Vancouver Island

thanks all

Postby Edd » Sat Mar 31, 2012 1:37 pm

I wound up tossing the starter and will start over.
Edd
Registered Member
 
Posts: 17
Joined: Mon Feb 13, 2012 7:07 pm
Location: Greenwood Lake, N.Y.

Postby Ruralidle » Sun Apr 01, 2012 8:40 pm

Hi Edd

I keep 3 starters in my fridge and how often they need feeding depends upon their hydration. The 50% hydration (thick, 2 parts - by weight - flour to 1 of water) will last for 10 days or more but the 100% hydration wheat starter (equal weights of flour and water) and the 150% hydration rye sour need to be fed about every 4 days.

Your starter may well have come back to life with some TLC and some time at room temperature, even if it had been in the fridge for a week or two. Also, a feed with 25% of dark (wholemeal) rye flour will frequently give a sluggish starter a real boost (think of it as steroids for starters).
Ruralidle
Registered Member
 
Posts: 289
Joined: Tue Oct 27, 2009 10:37 pm
Location: Shropshire, UK

Postby Snags » Mon Apr 02, 2012 11:33 am

Never throw it out
Even if it goes mouldy get rid of the mouldy bit and save some of the good bit.
I threw mine out because it got a black mould,I should have just kept a little of the good stuff and start again.(it was about 2 years old)
I started my new one with pineapple juice and flour ,its bubbling away nicely ,I keep it in the fridge and feed it once every 2 weeks or the day before I want to use it.
My new one is about 6 months old.
yet to take the plunge still researching
User avatar
Snags
Registered Member
 
Posts: 471
Joined: Mon Jan 25, 2010 11:53 am
Location: Discovery Coast


Return to Bread Making

Who is online

Users browsing this forum: No registered users and 0 guests