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Sourdough Sunday
Posted · 3 replies
It is three weeks old, fed once a day at roughly equal parts flour and water, and living on top of the fridge. Since the warm spell last week it has gone very sharp — the closest description I have is nail polish remover.
It still doubles, just faster than it used to, and it collapses by the time I get home from a shift. Before I give up on it: is this recoverable, or have I actually killed it?
Pia Halloran2 days ago
That smell is acetone and it means the starter is hungry, not dead. Almost nothing kills a starter — it takes real neglect and usually mold.
Two changes. Move it off the fridge, which is the warmest surface in most kitchens, and feed it twice a day for three days at a lower ratio of old starter to new flour. One part starter to five parts flour and water is a good place to start.
Rosa Linde2 days ago
Seconding the fridge-top thing. Mine sat on the fridge for a year and I could never work out why it was so erratic in summer.
Tess Hallowayyesterday
Four days in and the smell is back to something like yogurt. It also holds its peak for about three hours now instead of ninety minutes, which fits my shifts far better.
Bringing a jar of it to the swap on the twentieth.
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