Sourdough starter

Just started a sourdough starter from the Tartine Bread cookbook. Peeled back the crusty layer to find a layer of liquid. There was a very acidic smell, almost like white wine.
Just wondering what the layer of liquid is & how I should have proceeded. I already pitched it then fed the starter as normal. Thanks!

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Johan_Edstrom_5586

It is a good sign. Clean it out, feed, monitor.

Matt__34377

Awesome! Thanks Johan!

Brandon_34695

The acid breaks down the gluten, so what started out doughy splits into liquid at the 100% hydration the book calls for.

Adding some more flour every day turns it back to where you started, plus some friendly bugs.

Brandon_34695

I'm finding in the current weather I sometimes like to feed it twice a day though.

Matt__34377

Awesome. Thanks Brandon! One more question on bread starters - how long can they be fermented outside the fridge before it becomes unsafe? Thanks again!

Brandon_34695

It doesn't really become unsafe as long as you are feeding it. It is similar to kimchi, or even salumi.

If you strike the right balance in the first few days, acetic and lactic acid bacteria will lower the PH to such a degree that other types of bacteria won't survive.

If you don't strike the right balance.... it will be obvious.

If you stop feeding it, you should put it in the fridge, or it will dry out, get moldy, or otherwise gross.

Then you could take it out and resume feeding for a few days before use.

mike.minasian

The starter in Ken Forkish's book: Flour Water Salt Yeast can last for a very long time in the fridge without dying. He has some great steps for storing and reviving your starter.

Brendan_Lee_56950

I accidentally left out a flour/water/yeast mix (very little yeast) for 72+ hours and it turned out to be a very interesting pizza dough. Nice and tart, bordering on sour, but with some interesting fermented notes. I would like to try cutting it back to about 36 hours and try it again.

Johan_Edstrom_5586

That pretty much is the beginning and cleaning / feeding of a starter.

I really like Forkish ones containing a little rye which is less "alcoholic"

than say maybe the traditional Murrican sourdough.

Johan_Edstrom_5586

And it makes tasty bread

Forkish levain, pain de campagne.

400g bread flour

180g active levain

3g Active dry yeast

10g kosher salt (what I had at home)

310g warm water

-- Base recipe

10g Sugar (Added for more rapid proofing)

5 g Corn syrup

1 Egg yolk

-- These ones I play with depending on how I'm using the dough.

Eggwashed and done in a 425F oven ~20 min, I have a convection so look at color.

Matt__34377

Thanks for all the tips! That bread looks delicious.