Can’t tell if this is the beginning of the stringy bad bacteria. Ditch it?
Been in airtight container for two weeks in the fridge after traveling.
by Worried_Cheetah_287
8 Comments
Foreplaying
Just looks like it’s deflated and bubbles popped. Mine usually goes kinda greyish on top after a few weeks, hoochy after a month.
Just discard the top half, feed and see. You’d regret throwing away a perfectly good starter.
PEXowns
Seems fine, I see no reason to toss
BattledroidE
Looks like gluten to me.
kgiov
Also you don’t have to throw out starter with kahm yeast
Melancholy-4321
Noooooo don’t throw it out
Life-Replacement-690
No, it’s just hungry! Give it a good feed
Artistic-Traffic-112
Hi. This is look very well she’s just hungry.
1. There are several phases to developing your starter.
In the first there is a rapid reaction as bacteria fight for supreacy create a false fermentation. That finally subsides and creates a more acidic environment that suits yeast and ‘good’ bacteria better. It needs feeding once a day.
In the next phase the activity is useually not evident but the culture goes flat and more liquid. Things are still happening in the murky depths so it still needs feeding daily.
In the last phase the character of your starter will change becoming a creamy unctious texture with small bubbles evident. The yeast cells are multiplying abd devloping CO2. With repeat feeds the fermentation will become stronger. However different flours will have different rise. Whole grain flours, thp high in nutrients and yeast will typically rise less than ordinary flour because of the bran content that inhibits the ferment and creates a coarse fibrous matrix that allows gas to escape. For this reason most yeast starters will have a high, strong white bread flour content. In the early stages of this phase feed twice daily. Start to note how long it takes to double, triple and peak. For this is the way you gauge the vigour of your starter.
Mix her thoroughly, put 15 g in a fresh jar with scew down lid. Feed 1:1:1 preferably with a flour mix of 80% strong white bread flour and 20 % whole wheat or rye. Mark level scrape down inside of jar. Replace lid and allow to ferment on counter. Note time it takes to double, triple and peak (starts to fall). Repeat feed when falling or at 12 hrs. Once she is doubling in around 4 hrs you’re good to go.
I keep 45 g in the fridge. When I want to bake I pull it out let it warm up before feeding it 1:1:1 this gives me my levain and 15g surplus to feed 1:1:1 to become my new starter. It lives in the fridge till needed.
You appear to be well through the battle of bacteria. This is good yeast fermentation. Hope the above is of help
8 Comments
Just looks like it’s deflated and bubbles popped. Mine usually goes kinda greyish on top after a few weeks, hoochy after a month.
Just discard the top half, feed and see. You’d regret throwing away a perfectly good starter.
Seems fine, I see no reason to toss
Looks like gluten to me.
Also you don’t have to throw out starter with kahm yeast
Noooooo don’t throw it out
No, it’s just hungry! Give it a good feed
Hi. This is look very well she’s just hungry.
1. There are several phases to developing your starter.
In the first there is a rapid reaction as bacteria fight for supreacy create a false fermentation. That finally subsides and creates a more acidic environment that suits yeast and ‘good’ bacteria better. It needs feeding once a day.
In the next phase the activity is useually not evident but the culture goes flat and more liquid. Things are still happening in the murky depths so it still needs feeding daily.
In the last phase the character of your starter will change becoming a creamy unctious texture with small bubbles evident. The yeast cells are multiplying abd devloping CO2. With repeat feeds the fermentation will become stronger. However different flours will have different rise. Whole grain flours, thp high in nutrients and yeast will typically rise less than ordinary flour because of the bran content that inhibits the ferment and creates a coarse fibrous matrix that allows gas to escape. For this reason most yeast starters will have a high, strong white bread flour content. In the early stages of this phase feed twice daily. Start to note how long it takes to double, triple and peak. For this is the way you gauge the vigour of your starter.
Mix her thoroughly, put 15 g in a fresh jar with scew down lid. Feed 1:1:1 preferably with a flour mix of 80% strong white bread flour and 20 % whole wheat or rye. Mark level scrape down inside of jar. Replace lid and allow to ferment on counter. Note time it takes to double, triple and peak (starts to fall). Repeat feed when falling or at 12 hrs. Once she is doubling in around 4 hrs you’re good to go.
I keep 45 g in the fridge. When I want to bake I pull it out let it warm up before feeding it 1:1:1 this gives me my levain and 15g surplus to feed 1:1:1 to become my new starter. It lives in the fridge till needed.
You appear to be well through the battle of bacteria. This is good yeast fermentation. Hope the above is of help
Happy baking soon
Looks totally fine! Feed it!