Why Is My Sourdough Starter Runny | Sourdough Starter Tips | Sol Canyon Kitchen Wisdom
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- เผยแพร่เมื่อ 7 ก.พ. 2025
- If you ask yourself the question why is my starter runny, this video is for you. And if you need some great starter tips and ideas of how & when to feed your sourdough starter then watch this one. I share with you easy sourdough starter maintenance ideas along with starter storage tips. If you are just starting your sourdough journey be sure to watch this one and my previous videos all about sourdough starter.
......Check out my sourdough started tips & enjoy!
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It's from not discarding enough. From just a microbial point of view you want it to always be feeding and multiplying, Healthy and vibrant. But most people don't discard enough so the microbes get used to burning through the sugar and going dormant And most of the time the microbes are strictly in survival mode. Easiest thing to do is just use all your starter and use whats clinging onto the jar to colonize the next batch. discarding more is the better option or you'll start seriously wasting flour.
❤ thanks for giving me hope on my sourdough starter 😢❤ it’s very clear video I loved it
My starter was bought from a bakery.
It's very watery and has been stored in the fridge.
Should I leave it out and see if it rises?
Should I pull some out and feed it and see what happens?
This is my first time even attempting to use a starter or bake sourdough. I feel clueless.
I thought my sourdough starter was dead. Thank you!!! It's better than ever!
Thank you! I finally had active sourdough starter after giving up three times! I woke this morning to an overflow, but when I stirred it, it collapsed and was very runny. 😥 Went online and found you and did exactly what you said to do and now, this evening, I have 3 jars of very active starter because I am having a hard time "discarding." I really am not sure what to do next, so tonight they are all going into the refrigerator. I am hoping to have the courage tomorrow morning to figure out how to bake my first loaf of sourdough bread. It's just the two of us so baking would be, at most twice a week. Thanks again.
That kitty! ❤
Thank you! That happened to me & Ive tried to fix it, but my efforts have failed. I’ll try this today & see what happens 😊
This is exactly the video I needed today!!! Thank you so much. My starter started off great but now it’s that runny consistency and I just couldn’t figure it out. I’m going to try your method and pray it works. Thank you again for making this video 😊
Manuela Tomas- You are so welcome and I am happy that my video was perfect for you to find your answer because the sourdough journey is a wonderful path with all kinds of things to discover and you need a good starter for that journey. Good luck with all your recipes and baking. Thanks for taking the time to watch the video and comment. Peace. Vidal
Thank you, my starter has always been thin even at peak so I wondered what I did wrong. Very helpful!
Siti Nur Asyiqin- So glad the video could help you. It was a big discovery in my bread making so I wanted to share it. Thanks for watching and taking the time to comment. Love and light - Vidal
Glad to find you here, thanks' this is my first time doing my sour started. I'm hoping for best we love fresh bread🍞
Selfhealherbs13 MS - I hope your starter is going strong! You won't regret maintaining and using a starter for so many great recipes... and there is nothing better than fresh made sourdough bread.. just made a loaf today. Keep me posted how it goes.. Vidal
Love that stove! Thanks for the help
Oh my gosh THANK YOU! You helped me save my starter!! I’ve been so frustrated and didn’t realize I could save it! Thank you so much!!
mee too....exactly what i needed to know...
You can even double or triple the feeding ratio (so 1:2:2 or 1:3:3). Leave only 50gr of starter (or even less) and feed it 100gr of flour and water.
This is just what I needed to help me with my starter. Thank you.
Stephanie valadez- I am happy this helped you with your starter. Discover any tip in the art of sourdough is so fun I know! Enjoy your wonderful starter and all the delicious recipes to make with it. I hope to post more sourdough recipes & convince the world of how it is worth the effort to maintain a starter once they learn the health benefits in addition to the great flavor it produces. Thanks for taking the time to comment and watch my video! .... Vidal
What a beauty.
yes, always had a sneaking suspicion that that was what the problem was but wasn't sure how to fix it. Had a runny starter this morning used 100g with same quantities of water and flour and it doubled after 4 hours, so put it in the fridge. Just fed it again and it was as thick as so really keen to see what it looks like in another 4 hours. I think my problem was I was using Rye as the starter and that is really an inactive flour which seems to take ages for the starter to rise and I only went to Rye because I used to leave the white flour starter in the fridge and it would go moldy. Anyway my overall problem is I keep it in the fridge for extended times without feeding it, I bake once a week so really it only gets fed once a week, maybe I need to do a midweek feed.
Hi and thanks so much! You’re so sweet! I was given about a heaping Tbl of starter, took out of fridge, fed it out overnight. It was bubbly but runny🫢, so I am happy I found you. Great explanation and relieved my fear of totally ruining it😅. Subscribed 👍🏻😊.
Great video, thank you very much!💕❤️
C Morrison- You are very welcome. I am happy you got something good out of this video. Thanks for taking the time to watch and to comment. Enjoy.
Thanks for the info, it really helped me, I live in a very warm weather in Mexico and my first time starter is very runny.
Thanks again.
Paola Navarro- So happy this video helped you. Yes in warm weather the starter eats all the flour very fast so you will need to feed it more flour and likely more often. To save on your flour you can feed it and after the starter grows by 1/3 put it in the fridge then take it out the night before you are going to use it and let it sit outside the fridge on the counter. Then the next morning before you bake feed it one more time and it will be great.. thick and you save $$ by not feeding it everyday. I will do a video on this in the future so now you have my biggest tip I discovered. :-) Peace. Thanks for watching. Vidal
My starter never got perfected because it was runny. I'm working on the 2nd week to try and get it ready to use. Is it still ok to continue working on it to get it ready to make bread with, or do I need to start all over?
Thank you so much for covering this topic
Laura Simon- You are welcome! Glad it could help you and thank you for taking the time to comment and watch my video. Love & light. Vidal
Would like to see you making your bread 🍞 when your sour dough is ready. 🤗🥰
Selfhealherbs 13 MS - Maybe one day I will do this video .... right now I am not posting much as Y T has banned a couple of my homeopathic videos and it is very disappointing that they suppress free speech... but I will try to do this recipe for my channel. Thanks for watching and taking the time to comment. With Gratitude, Vidal
@@SolCanyonKitchenWisdomyep, they censor a lot.
Thank u very mutch :))))
Esteban Fabian- You are so welcome! Hope it helps you and thanks for watching and taking the time to comment. All the best. Vidal
I moved my starter to the garage where it's well over 85 Degrees because the wife didn't like the smell. Lol. It's back inside the house again. I'm hoping that solves it
Ivan Fernandez- Okay this is a difficult issue.... I just don't think a starter smells unless I take the lid off and stick my nose in it so you wife must have a very sensitive sniffer... 85 is warm and it will fully ripen a starter to max very fast so it will spend more hours in the hungry mode and smelling than doing the opposite which is storing it in a cool place which takes longer to rise but the smell is less. You can opt to store it in the fridge and only pull it out a day or 2 before you are going to bake with it and feed it 2x a day on those days to get it ready to use and nice and active. I hope this helps but don't give up as sourdough is amazing! Thanks for your comment and for watching. Vidal
Once we do the 80:100:100, what is the best way to feed from there?
I took your advice and now my starter looks amazing this morning. Just don’t know what the next step should be.
Try keeping 5g of starter and then add 10g water and 10g flour (25% whole rye and 75% bread flour). Use what you need when it rises leave 5g of starter and place in fridge. When ready to bake again take out starter and day before baking and feed it with the amount of flour and water to make the levain you need. Keep 5g place in fridge and repeat! Best of luck!🙏
Definitely gonna try this. Thank you! Question, do you need to change the container when feeding your starter?
Leightton Yumang- I do change my container but not daily... if I bake bread once a week.. after I use my starter to bake bread I transfer to a clean jar. Lately I have tried to change it to the clean jar the morning I will bake bread as I felt it was rising really well in a clean jar.. but not sure.. either way about once a week if you bake often. If not and you store your starter in the fridge for a long time I think you can change it only when you take it out to feed it. Hope this helps. Thanks for watching and taking the time to comment. :-)
I’m so excited to try the triple feed in my florida home! Also- I didn’t realize I could compost my discard 🤩 is this really true? Thanks again for all your help
Yes, give it a try because in warm weather a starter will become runny really fast and requires more feedings unless you store it in the fridge which I don’t like to do because it makes it a bit more acidic and doesn’t allow for as big of a rise in my opinion. No I do not compost my starter But I do however, compost my kombucha starter, but the sourdough starter becomes hard like glue and is not good in the compost. I’ve learned now since making that video to just keep a very small amount of starter so I can feed it often and not waste flour and then when I’m getting ready to bake, I just build it up in preparation of the bake. Thanks for taking the time to watch my video and to make a comment.
Why would you think you couldn't?
@@rustic35because you can’t. Read her reply
@@JennaDell yeah you can. I don't know why you would think you can't?
You didn't address the second situation where you feed your starter, and after a few hours, it is runny and never rises. You mentioned this is a "real problem" but didn't address it. This is the situation with my starter. Please address this in your next video. TY
My starter is not floating why
You’ll have to give us more info if you want help, you haven’t told us anything about your schedule, how old it is, how often you feed it and with what ratios, etc.
The background music is distracting and not necessary.
No need for the annoying background music! Thanks!🙏