Germelli1
Well-Known Member
So I have been culturing up a few wild sourdough starters. I had my starter fed up to about 18 oz so I decided to put it to work. I used a simple recipe for basic sour dough bread. I took out 8 fluid oz of starter and baked a loaf of bread. It blew me away how good it came out with such a simple recipe. It was the perfect blend of sour!
Now to my issue. After I harvested that 8 oz and reduced my starter to about 10 oz, I started feeding it again at 1oz H2O and 1 oz flour every day. Since it was reduced it has turned VERY vinegary (smell).
I read online many bakers have to try and find a balance between bacteria (Lacto and aceto) and wild yeast. I am at a loss on how to do this. I know the starter can be wrangled back in, I am just unsure how to do so! I thought about adding a wee bit of [brewing] starter slurry next time around, but I want to know how to do it properly.
Any suggestions?
Now to my issue. After I harvested that 8 oz and reduced my starter to about 10 oz, I started feeding it again at 1oz H2O and 1 oz flour every day. Since it was reduced it has turned VERY vinegary (smell).
I read online many bakers have to try and find a balance between bacteria (Lacto and aceto) and wild yeast. I am at a loss on how to do this. I know the starter can be wrangled back in, I am just unsure how to do so! I thought about adding a wee bit of [brewing] starter slurry next time around, but I want to know how to do it properly.
Any suggestions?