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Just realized my sourdough starter was too acidic after a week in the fridge
I had to choose between feeding it twice a day for three days or doing a single refresh with bottled water and a bit of rye flour. I went with the single refresh... it was a gamble but I was short on time. The loaf turned out flat and dense, so I guess that didn't work. Has anyone else fixed a really sour starter without the long feeding schedule?
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aaron_gonzalez1mo ago
lol yeah that single refresh with bottled water and rye probably didn't do much. The thing is, rye flour actually ferments faster than white or whole wheat so it can make the acidity worse if you're not careful. I had the same flat dense loaf after trying that shortcut. What worked for me was doing two feeds with a big ratio like 1:5:5 (starter:flour:water) using all purpose flour and letting it sit at room temp for 8 hours between each. Even just one good feed at that ratio can drop the pH way more than a tiny refresh would.
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