Sourdough starter too thick

Discussion in 'Bread' started by jamesfarrell, Feb 19, 2016.

  1. jamesfarrell

    jamesfarrell New Member

    Joined:
    Feb 19, 2016
    Messages:
    2
    Likes Received:
    0
    jamesfarrell, Feb 19, 2016
    #1
    1. Advertisements

  2. jamesfarrell

    Becky Administrator

    Joined:
    Mar 26, 2013
    Messages:
    1,449
    Likes Received:
    388
    Welcome to the forum @jamesfarrell :)

    Your post went into a moderation queue (probably because of the link) but I have approved it for you now. Sorry about that!

    Flour really varies in terms of how dry it is and consequently how much water you need. With lots of bread recipes the author often tells you to add 'up to' an amount, because the amount that may work for one person may be different for another. It depends on the type of flour, how it is ground, how old it is, even things like the ambient temperature of your kitchen can affect it! Consequently when you need to add liquid to flour for a bread recipe, you may need to add less or more than the recipe specifies.

    Try adding more water until it gets to the right consistency :)
     
    Becky, Feb 20, 2016
    #2
    1. Advertisements

  3. jamesfarrell

    ChesterV Well-Known Member

    Joined:
    Sep 7, 2015
    Messages:
    1,742
    Likes Received:
    722
    Location:
    DFW, Texas
    What Becky said!
    ;)


    Using whole grain flours can be tricky, as they aren't as refined as white flours. The more refined a flour, the less water it holds.

    The less refined a flour, the more water it holds.

    So if your starter should be liquid, and you are using a high end grain flour, then more water is usually needed.
     
    ChesterV, Feb 20, 2016
    #3
    Becky likes this.
  4. jamesfarrell

    justme4910 Well-Known Member

    Joined:
    Aug 19, 2015
    Messages:
    757
    Likes Received:
    158
    mmm Sourdough Bread,i haven't had a loaf of home made in years sadly,the few times I tried it,it didn't work for me , so I have no advice

    but welcome to the Forum :)
     
    justme4910, Feb 21, 2016
    #4
  5. jamesfarrell

    ChesterV Well-Known Member

    Joined:
    Sep 7, 2015
    Messages:
    1,742
    Likes Received:
    722
    Location:
    DFW, Texas

    You can do it!!!
    Start off by making a small batch, or "half batch". You don't HAVE to make a loaf of bread, you can make rolls out of the dough!

    Practice makes perfect......plus you get to eat all the mistakes!!!!:D
     
    ChesterV, Feb 23, 2016
    #5
  6. jamesfarrell

    justme4910 Well-Known Member

    Joined:
    Aug 19, 2015
    Messages:
    757
    Likes Received:
    158
    sour dough bread is great,my friends wife has a great starter recipe that she use to use,I will have to ask her about it

    i know she used instant mashed potatoes to feed it ,the best I can remember :)
     
    justme4910, Feb 24, 2016
    #6
  7. jamesfarrell

    Winterybella Well-Known Member

    Joined:
    Oct 31, 2014
    Messages:
    1,150
    Likes Received:
    260
    Location:
    Barbados
    Bravo to you for trying. I see the word and it drives fear into my heart. I have the greatest respect for anyone will even attempt it.
     
    Winterybella, Feb 25, 2016
    #7
  8. jamesfarrell

    justme4910 Well-Known Member

    Joined:
    Aug 19, 2015
    Messages:
    757
    Likes Received:
    158
    you can do it bella,do like I do,just keep trying till a recipe comes out the way you want it to :)
     
    justme4910, Feb 27, 2016
    #8
  9. jamesfarrell

    Bryan New Member

    Joined:
    Apr 27, 2017
    Messages:
    1
    Likes Received:
    0
    I have had great luck with the King Arthur recipe except that it always comes out to moist. Should I cut back on the amount of starter I am using. I know for a fact I never used 1 cup of starter. More like a tablespoon under 2 cups.
     
    Bryan, Apr 27, 2017
    #9
  10. jamesfarrell

    Becky Administrator

    Joined:
    Mar 26, 2013
    Messages:
    1,449
    Likes Received:
    388
    Welcome to the forum! :)

    When it comes to bread recipes, you'll find the amount of liquid specified is more of a guide. Flour can vary so much from region to region, and different flours absorb different amounts of liquid. Just add enough liquid to get the right dough consistency, you don't necessarily need to add it all.
     
    Becky, Apr 28, 2017
    #10
  11. jamesfarrell

    Theron Hall Active Member

    Joined:
    Aug 3, 2017
    Messages:
    29
    Likes Received:
    6
    Location:
    Central New Hampshire
    I'm also giving it a go. I've started getting confident in my bread making abilities and I sort of view sour dough as my Everest at the moment.
    In the research I've done it seems sour dough should be a highly hydrated dough, right? So wet and sticky right through the process?
    Please correct me if I'm wrong.

    Thanks,
    T
     
    Theron Hall, Aug 4, 2017
    #11
    1. Advertisements

Ask a Question

Want to reply to this thread or ask your own question?

You'll need to choose a username for the site, which only take a couple of moments (here). After that, you can post your question and our members will help you out.