I made a sourdough starter about 36 hours ago. The recipie says it is done when the vigorous bubbling stops. Does it start bubbling right away or when it starts to ferment?? Is it supposed to separate between the stirring times?
2006-09-22 06:32:47 · 3 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
Sourdough starter will separate due to the flour being heavier than the water part. It is ok, just stir when you need to use it or add to it. The color will depend on how old it is and as long as it isn't moldy and green, yours is ok. It will get darker with age. As long as it has that sour wonderful aroma it is alright. Remember cowboys carried it around on pretty rough ground in wagons and slept with it in winter to keep it warm and I am sure it wasn't under our hygenic kitchen standards! The main thing is to remember to feed it as needed or when you take some out to use.
2006-09-22 16:24:58 · answer #1 · answered by happychef 2 · 0⤊ 0⤋
the color will depend on the type flour you used. Yes it separates the hooch comes to the top and needs to be stirred back in and mine started bubbling as soon as the yeast was activated
2006-09-22 06:39:51 · answer #2 · answered by norsmen 5 · 0⤊ 0⤋
Good luck with this one. I've tried numerous times. Mine usually bubbles after a day or two. Then I forget to tend to it. Best of luck!
2006-09-22 06:35:56 · answer #3 · answered by chefgrille 7 · 0⤊ 0⤋