Overfeeding a sourdough starter can be beneficial because it provides an abundance of food for the culture, which can increaseit's activity and fermentation. Just like people, your sourdough starter can be extra hungry -- especially in times where there is higher fermentation rates. This is particularly helpful when you notice that your sourdough starter isn't as active as it once was. In typical Summit Sourdough fashion our starter is known for regularly quadrupling in size with proper care and maintenance. When you overfeed a starter, theculture will multiply more quickly, leading to a stronger and more active starter.
It's important to note that overfeeding can also have negative effects on a sourdough starter if done excessively or too frequently. If the starter is overfed, it can become too acidic or develop an unpleasant odor which is the result of excess food rotting in the jar. For this exact reason, it is important to allow your starter to eat for 24hours when an overfeed is done.You should not remove starter to bake with, and you should not feed again before the 24 hours is up. This allows ample time for the starter to consume the food without risking of diluting the strength.
Reasons your Sourdough Starter Might be Sluggish
- Feeding schedule: A sourdough starter needs to be fed regularly to maintain its activity. If it is not fed often enough, the yeast and bacteria will become weak and the starter will become sluggish. I recommend you feed once every 24 - 30 hours, every 24 hours is better.
- Flour: The type and quality of flour used can also affect the activity of the sourdough starter. Using part rye flour can help to give the starter a boost becauseit contains more nutrients that theculture needs to thrive. I'll discuss how to do a proper Rye Boost in a separate post. I do not suggest a 100% Rye flour feed
- Water: Chlorinated water can kill the beneficial bacteria in the sourdough starter, so it's important to use non-chlorinated water when feeding the starter.
- Contamination: If the sourdough starter becomes contaminated with bad bacteria or mold, it can become sluggish and not produce the desired results.
To overfeed a sourdough starter, simply increase the amount of flour and water used in each feeding. For example, I suggest that Summit Sourdough is fed at a 1:1:1 ratio by weight in grams (100g starter : 100g water : 100g flour). To offer your starter an overfeed, i suggest a 50% increase in the water and flour added to the starter. An example of a proper overfeed would be:
100g starter : 150g water : 150g flour
It's important to monitor the starter's activity and adjust the feeding schedule as needed to ensure it stays healthy and active. In some rare cases, it's okay to up this to a 100% overfeed. 100g starter : 200g water : 200g flour
As a reminder, doing this too often will be detrimental to your starter. I suggest an overfeed no more than 2x per month. Otherwise, keep on your regular feeding schedule of 1:1:1 by weight in grams. If you still need more of a boost, consider a rye boost.
FAQs
Most commonly, the issue here has to do with temperature (which is very important). If your sourdough starter is kept at a low temp, even 70°F (21°C), it will slow fermentation activity and appear to be sluggish, taking longer to rise and progress through the typical signs of fermentation. The solution: keep it warm.
How do you fix a sluggish sourdough starter? ›
My starter is sluggish (taking too long to double)
- Feed at a lower hydration. ...
- Feed more often. ...
- Keep it warmer. ...
- Feed it all white flour.
Begin by discarding all but 1/2 cup of the old starter. Then, feed the remaining starter with fresh flour and water. The feeding ratio should ideally be 1:1:1 (starter:flour:water). Leave the mixture at room temperature until it becomes bubbly and active, which usually takes about a day.
How do you revive a slow starter? ›
You can try to revive it by pulverizing it and adding water, then feeding it on a regular schedule. But if it doesn't respond at all (no growth, no bubbles) after three or four days of twice-a-day feedings, you might as well start over.
How to jump start a sluggish sourdough starter? ›
Sourdough Starter Rescue: Step by Step
- Remove the mold layer from the sad starter as thoroughly as possible.
- Completely clean your sourdough jar (or whatever container you use to store your finished starter).
- Get the sourdough microbes happy again with fresh flour, water, and a little air circulation.
Best Tips for Reviving Sourdough Starter
- Pour off the hooch when it's been stored for a long time. ...
- Add the water to your jar first, give it a good shake to really move the wild yeast around. ...
- Once your sourdough starter is doubling and smelling healthy, dehydrate a portion of it so you never get caught out again.
Sourdough bread baking is a slow process, and even a small amount of yeast can speed it up significantly. An assist from yeast is especially helpful in the winter, when temperatures in the kitchen can dip below 70 degrees and warmth-loving sourdoughs can be especially sluggish.
Why is my starter so slow? ›
Most commonly, the issue here has to do with temperature (which is very important). If your sourdough starter is kept at a low temp, even 70°F (21°C), it will slow fermentation activity and appear to be sluggish, taking longer to rise and progress through the typical signs of fermentation. The solution: keep it warm.
How do you fix a bad starter? ›
How to Replace a Starter
- Safety First. Disconnect the battery. ...
- Remove the Wiring. Remove the wiring and positive battery cable from the starter solenoid.
- Remove the Starter and Bolts. Remove the starter retaining bolts. ...
- Compare to Verify. ...
- Transfer Heat Shield. ...
- Replace with New Starter. ...
- Secure and Tighten. ...
- Connect the Wiring.
Signs of a Bad Starter
- Whirring, grinding, or clicking sounds when trying to start your car.
- A loud single click while trying to start the vehicle with no engine crank.
- The instrument cluster, headlights, and radio work normally, but nothing happens when you turn the key.
If your sourdough starter won't rise anymore, reset it by putting 25 grams of starter in a jar and feed it 50 grams of flour and 50 grams of water. With this ratio, your starter should double in size in about 12-24 hours. If your starter has never risen before, follow a proven guide to create an active starter.
How to wake up your sourdough starter? ›
To revive, take your jar out of the fridge and let it sit on the counter for an hour or two to warm up. The mixture may or may not be bubbly like mine below, but either way, stir it so everything is reincorporated.
Why is my sourdough starter runny and not rising? ›
If your starter is too runny, it maybe that you need to increase the ratio. A ratio of 1:2:2 can work - so you'd double the flour and water. Alternatively, if your starter is very runny, a 1:2:1 ratio could be used. This would mean that for 50g of starter, you'd feed it 100g of flour and 50g of water.
How do you feed a slow sourdough starter? ›
This way, you'll know when it's ready to use. For example, if you want to make dough at 7 PM (and your starter takes about 5 hrs to rise), feed it at 2 PM. Remove and discard half of your sourdough starter from the jar. Feed what's left in the jar with equal parts flour and water by weight (1:1:1 feeding ratio).
