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Thae Thae Soe
Thae Thae Soe
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Saturday 11 January 2025 10:25:07 GMT
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Please join me in celebrating the (week long) life of a sample of my sourdough starter 😇 Fly high, beautiful. Let’s talk when a sourdough starter goes bad and check the comments for how to avoid this. A week ago I took a small sample of my five year old sourdough starter, Hilary, and popped it into a jar to show you when a starter is hungry and needs to be fed. I then left that sample in exactly the same conditions as always - on the counter at a room temperature of around 22 degrees - and neglected it.  No feeding, no touching and no daily affirmations of sourdough love. You can now see that the sample has developed mould and sadly this is something that happens more often that not to beginner sourdough bakers - and please don’t worry as it can happen to anyone. It does mean that you need to send the starter off to sourdough heaven, but we can very easily make a new one and prevent this happening next time. Why does a starter (even a very established one like mine) go bad? More often that not your starter goes “bad” because of improper care and neglect. A sourdough starter at room temperature needs to be fed at least every 24 hours - particularly when it is new and you’re trying to get it established - and this, in combination with the natural bacteria found in the starter, our hands, the jar we are using and so on is the perfect environment for the sourdough starter to go bad. It can also be caused by bacteria in the flour you are using, which is why you should always be mindful of how you store your flour. What options do we have if our starter has gone bad and how can we tell if it has?  Sadly, if you detect ANY mould on your starter you really should throw it away.  If it looks grey or pink AT ALL then it has to go. There is a real risk that the spores of mould which is not visible to the naked eye may be lurking in your starter, and this could make you very ill. You will also be able to tell by the smell - my sample smells very acidic and an undertone of rotten fruit - and you can see several brown spots in the starter. I would always recommend keepiong a tiny bit of your established starter in the fridge (and I mean tiny - no more than 20g) just in case this happens to you, but don’t worry if you haven’t done this. As we have seen in my earlier tutorial creating your own starter is very simple.  #sourdough #sourdoughhelp #sourdoughtips #sourdoughbread #sourdoughbeginner #sourdoughshaping #sourdoughstarter #bulkfermentation #bread #breadtok #viral #fyp
Please join me in celebrating the (week long) life of a sample of my sourdough starter 😇 Fly high, beautiful. Let’s talk when a sourdough starter goes bad and check the comments for how to avoid this. A week ago I took a small sample of my five year old sourdough starter, Hilary, and popped it into a jar to show you when a starter is hungry and needs to be fed. I then left that sample in exactly the same conditions as always - on the counter at a room temperature of around 22 degrees - and neglected it. No feeding, no touching and no daily affirmations of sourdough love. You can now see that the sample has developed mould and sadly this is something that happens more often that not to beginner sourdough bakers - and please don’t worry as it can happen to anyone. It does mean that you need to send the starter off to sourdough heaven, but we can very easily make a new one and prevent this happening next time. Why does a starter (even a very established one like mine) go bad? More often that not your starter goes “bad” because of improper care and neglect. A sourdough starter at room temperature needs to be fed at least every 24 hours - particularly when it is new and you’re trying to get it established - and this, in combination with the natural bacteria found in the starter, our hands, the jar we are using and so on is the perfect environment for the sourdough starter to go bad. It can also be caused by bacteria in the flour you are using, which is why you should always be mindful of how you store your flour. What options do we have if our starter has gone bad and how can we tell if it has? Sadly, if you detect ANY mould on your starter you really should throw it away. If it looks grey or pink AT ALL then it has to go. There is a real risk that the spores of mould which is not visible to the naked eye may be lurking in your starter, and this could make you very ill. You will also be able to tell by the smell - my sample smells very acidic and an undertone of rotten fruit - and you can see several brown spots in the starter. I would always recommend keepiong a tiny bit of your established starter in the fridge (and I mean tiny - no more than 20g) just in case this happens to you, but don’t worry if you haven’t done this. As we have seen in my earlier tutorial creating your own starter is very simple. #sourdough #sourdoughhelp #sourdoughtips #sourdoughbread #sourdoughbeginner #sourdoughshaping #sourdoughstarter #bulkfermentation #bread #breadtok #viral #fyp

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