Should sourdough starter be really thick?

Does it matter if my starter is thick or thin, you ask? Nope! Thick and thin starters are both full of wild yeasts and bacteria which is what your bread is begging for. The viscosity of your starter is really just a personal preference because thick and thin starters will both make bread.
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What should a healthy sourdough starter look like?

A “ripe” starter is one that's fermented for some number of hours and is ready to use in a recipe, whether to make a levain or mix directly into a dough for sourdough bread-making. Generally, when a starter is ripe, it has risen, is bubbly on top, has a sour aroma, and has a looser consistency.
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How do you know if you have a strong sourdough starter?

You can perform a float test to check if your starter is ready. Take a small spoonful of the starter and drop it into a glass of water. If it floats, it indicates that the starter is sufficiently active and ready for use.
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Why is my sourdough starter so dense?

One of the most common mistakes is having a dough temperature that's too low for the starter to feed on all the flour in the dough, resulting in a crumb that's dense, with fewer openings. "Starter is happiest and most active at around 75 degrees.
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Why is my sourdough starter so stiff?

rally speaking, stiff starters contain more flour than water, ranging from 50% up to about 80%, while liquid starters contain equal parts flour and water (100%), or more water than flour (up to around 125%).
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What Should My Sourdough Starter Feel Like

Why is my sourdough starter thick and sticky?

When the bulk fermentation goes too long — often when the dough more than doubles or triples in volume — the dough can over ferment. You know the dough has over fermented if, when you turn it out to shape it, it is very slack — if it's like a wet puddle — and very sticky and lacking any strength and elasticity.
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How do you revive a stiff sourdough starter?

Day 1: In a pinch bowl, soak 1 ½ teaspoons dried starter in 1 tablespoon lukewarm purified or spring water for a few minutes to soften. Then stir in 1 tablespoon all-purpose or bread flour, cover with plastic wrap and let sit at room temperature for 24 hours.
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Why is my sourdough too thick?

If you aren't quite ready to try a higher hydration dough, you can also try to increase the amount of steam inside your Dutch Oven. Spraying your dough liberally with a water atomiser helps to thin out your crust. It can also help you to get a beautiful blistered sourdough crust!
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Why is my sourdough so thick?

This sounds like the bread is under-proofed. A too-short bulk ferment or an immature starter that wasn't quite ready to bake with can cause an under-proofed dough. A thick and chewy crust is a tell-tale sign of this.
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Why isn't my sourdough starter fluffy?

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.
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What does overworked sourdough look like?

Bread Loaves made with over-kneaded dough commonly end up with a hard crust and dry interior. Often upon cutting, slices will crumble. If your perfect bread loaf turns into a crumbly mess, don't worry. The overworked dough will work great when used as croutons or breadcrumbs.
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Do you have to discard sourdough starter every time you feed it?

Although you need an active, well-maintained starter for certain artisan breads, you can still make tasty bread with a sluggish, slow starter so you don't have to discard sourdough starter daily. In fact, many of my favorite sourdough bread recipes use discard for flavoring to give bread that classic tang.
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How do I know if I killed my sourdough starter?

How do you know if sourdough starter has spoiled or gone bad? The main indicator if a sourdough starter is still good or not is if it will still rise and fall after feeding it fresh flour and water. If it does, it's still alive!
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How thick should my sourdough starter look?

Ideally your sourdough starter should be the consistency of warm peanut butter. It should be pourable once at peak, but have a mousse like, aerated texture. What flour is best to use for a sourdough starter? You can literally use any kind of flour for a sourdough starter - as long as it's not bleached.
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What does hungry sourdough starter look like?

What is the black layer of liquid on top of my sourdough called and why is it there? It is called hooch. You can either dump it out or stir it in. Most likely, your sourdough starter is hungry and needs to be fed, so just give it some more flour and water and it should be fine.
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Should sourdough starter be covered tightly or loosely?

If you're storing the sourdough starter on the counter, she suggests covering it loosely with fabric and a rubber band or parchment paper and the screw ring of a jar.
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What does underproofed sourdough look like?

Underproofed dough is dense and has not increased in volume. This will result in a dense bread with a very tight crumb (holes are very close together) that doesn't have the pillowy texture when you take a bite. The flavor will also be underdeveloped.
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Why is my sourdough dense and gummy?

CAUSE - gummy sourdough can be caused by a starter that's too young or inactive and or under fermentation. More often than not, gumminess is a result of under fermentation (cutting the bulk fermentation time too short).
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What does under fermented sourdough look like?

You can usually tell whether your sourdough is under fermented as soon as you take it out of the Dutch Oven. If it's looking smaller than it should (that is, it's lacking oven spring) and feels heavy when you pick it up, chances are you've not allowed it enough time in bulk fermentation.
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Can you stretch and fold sourdough too much?

Too little folding can result in weak dough. But too much folding can produce excessive tension and compressive forces. An over-folded dough might have a tighter crumb as the layers of alveoli push against each other and coalesce. In the worst case, excessive folding might cause a dough to tear under too much tension.
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What can I do with dense sourdough?

Best Ways To Use Up Leftover Sourdough Bread (10 Great Ideas)
  1. Sourdough Crostini.
  2. Sourdough Croutons.
  3. Sourdough Bread Pudding (YUM)
  4. Sourdough Breadcrumbs (perfect for schnitzels and meatballs)
  5. Sourdough Stuffing.
  6. Make Bruschetta.
  7. Make an Italian Bread Salad (Panzanella)
  8. Grilled Cheese Sandwiches.
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What is the poke test for sourdough bread?

To do the poke test, flour your finger and press an indentation into the dough. If it springs back immediately, it is still underproofed and not yet ready for baking. If it slowly springs about halfway back, it is ready for baking.
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Can you overfeed sourdough starter?

The colony of wild yeast and bacteria inside your starter jar are fairly resilient, however, like most living things, they can be overfed. When you overfeed a sourdough starter you dilute the natural population of yeast and bacteria, making your sourdough culture weak and inactive.
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Can old sourdough starter be revived?

And even if you are on top of the maintenance, sometimes a starter turns sluggish simply for reasons unknown. Fortunately, bringing an ailing sourdough starter back to life is simple: You just give it a lot of nutrients by feeding it frequently.
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Why is my sourdough starter not ready?

Sometimes the microbes in your starter simply need time to metabolize all the feedings. This is usually the case in cold environments (AC under 70F, winter kitchens). If your starter is barely bubbling or not bubbling at all 12-24 hours after the last feeding, simply stir it again and let the jar sit for a day or two.
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