My sour dough starter is overflowing the container. I'm not sure if it is ready to place in fridge yet?!
I'm making a sour dough bread starter from scratch!. It is now day three as recommended on day three to place in refrigerator with a lid and wholes to breathe on the lid!. The problem I have is I used a pickle jar, the starter has grown to over flowing the pickle jar! The texture is bubbly but not sure what it's supposed to look like before you place in fridge!?!?!?
Plus, do you have to place a lid on top of the container you use in the fridge!?!? Otherwise, it will explode the top off I think from what my Mom says from making starters!. I would appreciate advice!.Www@FoodAQ@Com
Plus, do you have to place a lid on top of the container you use in the fridge!?!? Otherwise, it will explode the top off I think from what my Mom says from making starters!. I would appreciate advice!.Www@FoodAQ@Com
Answers:
you are not doing anything wrong divide the starter and make a loaf of bread with half and add 1 cup unchlorinated water and 1 1/2 cups flour to your jar!. mix well with a wooden spoon then cover and place in the fridge!. it wont overflow in the fridge!. the extra flour and water will feed the yeast cultures for about 2 weeks when you need to divide in half again and feed again!.Www@FoodAQ@Com
iT SOUNDS LIKE IT IS DOING GREAT!!! give it a little stir and settle it down a bit!. and it will be OK
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