How to Fix a Runny Sourdough Starter (2024)

FAQs

How to Fix a Runny Sourdough Starter? ›

If your starter is too runny, it maybe that you need to increase the ratio. A ratio of 1:2:2 can work - so you'd double the flour and water. Alternatively, if your starter is very runny, a 1:2:1 ratio could be used. This would mean that for 50g of starter, you'd feed it 100g of flour and 50g of water.

A sourdough starter tends to get runny when it's hungry. Simply feed it more often. If you feed your starter once a day, up it to twice a day, once in the morning and once again at night. You can always use the extra starter to make a yummy treat like Sourdough discard brownies, or whip up some pancakes.

Changing the feeding interval, or frequency, is the single most important tool in strengthening a starter. By simply catching your starter near its peak and refeeding at that time, you can significantly strengthen a weak starter.

Feeding the starter part whole wheat or rye flour will help restore the balance. About 5% whole wheat and 95% white for a few feedings seems to take care of this in a few feedings. If you are measuring by volume, put a tablespoon of whole wheat or rye flour in each measuring cup, then fill them with white flour.

Scoop out 30g of that starter into a fresh, clean jar, add 30g of flour and 30g of water. Stir it up and keep it warm. Your starter will likely recover in a day or two.

Keep feeding your starter, and you'll see normal activity (bubbles) return in a few days. If your starter has a bit of dark liquid on top, it's not dead! It simply means it's hungry and that it's time to feed it. Unless your starter has a pink or orange hue or is beginning to mold, you probably haven't killed it yet.

In a small bowl or jar, mix 5 grams of dehydrated sourdough starter with 15 grams of 80 °F water. Allow the starter and water to sit for about 2 hours, or until the dried starter dissolves. Stir in 15 grams of flour. Cover and put in the Sourdough Home or Proofer at 78 °F overnight, or for 12 - 14 hours.

You can try to revive it by pulverizing it and adding water, then feeding it on a regular schedule. But if it doesn't respond at all (no growth, no bubbles) after three or four days of twice-a-day feedings, you might as well start over.

Feed ¼ cup (2 ounces) starter with ½ cup (2½ ounces) all-purpose flour and ¼ cup (2 ounces) water twice daily (approximately every 12 hours) and let it sit, covered with plastic wrap, at warm room temperature.

How do I refresh my sourdough starter? ›

What Does Bad Sourdough Starter Look Like? It's usually pretty obvious when your starter has gone bad. You will either see mold or discoloration (generally pink or orange). If you see either of these things, you will need to toss your starter.

If your starter is too runny, it maybe that you need to increase the ratio. A ratio of 1:2:2 can work - so you'd double the flour and water. Alternatively, if your starter is very runny, a 1:2:1 ratio could be used. This would mean that for 50g of starter, you'd feed it 100g of flour and 50g of water.

This way, you'll know when it's ready to use. For example, if you want to make dough at 7 PM (and your starter takes about 5 hrs to rise), feed it at 2 PM. Remove and discard half of your sourdough starter from the jar. Feed what's left in the jar with equal parts flour and water by weight (1:1:1 feeding ratio).

If your sourdough starter won't rise anymore, reset it by putting 25 grams of starter in a jar and feed it 50 grams of flour and 50 grams of water. With this ratio, your starter should double in size in about 12-24 hours. If your starter has never risen before, follow a proven guide to create an active starter.

If you've just completed autolyse and you feel that your dough is too wet, it is possible to add some more flour at that that stage. The flour will absorb water and become incorporated during the stretches and folds.

My starter has a layer of liquid on top

As long as it is liquid and not fuzzy, it's nothing to worry about. In fact, it actually helps make your starter more sour. You can drain it off, but I prefer to mix mine back in. One, this adds to the sour flavor.

If your sourdough starter forms hooch, mix the hooch back into the starter before you discard and feed. The only time I would consider pouring the hooch off your sourdough starter is if it has been stored in the fridge for a long time and the hooch is very dark.

Hydration is the ratio of water to flour in a sourdough starter. You can maintain or adjust the hydration level with each feeding based on the ratio of water to flour you feed your starter.