My sourdough starter went bad after that baking class at Johnson's Kitchen

Everyone at the class said to feed it every 12 hours without fail. I did that for two weeks and it just got this weird gray layer. Switched to once a day feeding and it bounced back in 3 days. Anyone else find that less feeding works better for their starter?

2 comments

2 Comments

thea24624d ago

What temp was your kitchen during all that? @oscar_hunt61 is right about the starvation thing, but I bet the class didn't mention that a cold house can slow down a starter's hunger clock a lot. My starter sleeps way longer in the winter, so feeding every 12 hours would just drown it in bacteria and that gray slime.

oscar_hunt6125d ago

Feeding once a day is the way to go honestly, most of us overdo it at first (I killed my first starter doing every 12 hours too). That gray layer usually means it's starving, so cutting back helps the yeast and bacteria find their balance.