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Wasp_Bear
The recipe: Day 1 -1 table spoon bio yoghurt -50ml water -25gr white bio flour -10 raisins
Day 2 – fed with 50 ml water and 25gr white bio flour
Dee-Daniel-Wuh
Why so much water? A 1:1 ratio would be better
Away-Debate9542
Why the yogurt?? Seems like an over complication. What recipe are you following? Share a link
Kristenmarie2112
Flour and water. No raisins or yogurt. You should probably start over
bicep123
Yougurt does two things in starter. Add moisture and lower the pH. Acidophilus isn’t the bacteria strain in sourdough and may compete against the wild form sanfranciscensis that you need in regular sourdough, and may make the process take longer to get to a viable starter.
Day 2 is too early for hooch. It’s likely separation because you have too much liquid in there. More flour, less water, no yogurt.
carter_nutch
I’ve heard of throwing in some raisins or apple peel (although I’ve never tried that myself). Personally, I’d suggest putting in some fresh stoneground rye flour for all of the beneficial yeasts that associate with it before I’d start throwing in fruits. But yeah, I think the yogurt is off base haha.
7 Comments
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The recipe:
Day 1
-1 table spoon bio yoghurt
-50ml water
-25gr white bio flour
-10 raisins
Day 2
– fed with 50 ml water and 25gr white bio flour
Why so much water? A 1:1 ratio would be better
Why the yogurt?? Seems like an over complication. What recipe are you following? Share a link
Flour and water. No raisins or yogurt. You should probably start over
Yougurt does two things in starter. Add moisture and lower the pH. Acidophilus isn’t the bacteria strain in sourdough and may compete against the wild form sanfranciscensis that you need in regular sourdough, and may make the process take longer to get to a viable starter.
Day 2 is too early for hooch. It’s likely separation because you have too much liquid in there. More flour, less water, no yogurt.
I’ve heard of throwing in some raisins or apple peel (although I’ve never tried that myself). Personally, I’d suggest putting in some fresh stoneground rye flour for all of the beneficial yeasts that associate with it before I’d start throwing in fruits. But yeah, I think the yogurt is off base haha.