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
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 sluggish sourdough starter? ›
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 fix a lazy sourdough starter? ›
Don't worry, because I have two easy ways to fix this issue. In a nutshell, here are two ways to fix your sourdough starter when it won't rise: 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.
How to boost sluggish sourdough starter? ›
If you're like me and have neglected your starter for a little too long — perhaps you've been out of town or simply forgot it in the back of the fridge — you can use a little whole grain flour (such as pumpernickel or whole wheat flour) to feed your starter and give it a boost.
Why is my sourdough starter suddenly sluggish? ›
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.
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 do I wake up my 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.
How do you accelerate sourdough starter? ›
Instructions
- Keep sourdough starter warm. ...
- Feed with different flour. ...
- Thicken the starter (lower hydration ratio). ...
- Add oxygen. ...
- Feed several times before baking. ...
- Feed more often. ...
- 7) Store starter at room temperature. ...
- Use filtered water (unchlorinated water) to feed your sourdough starter, but also avoid distilled water.
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 I know if my sourdough starter is dying? ›
Keep feeding your starter, and you'll see normal activity (bubbles) return in a few days. If your starter has a bit of dark liquid on top, it's not dead! It simply means it's hungry and that it's time to feed it. Unless your starter has a pink or orange hue or is beginning to mold, you probably haven't killed it yet.
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).
Can you add yeast to a sluggish sourdough starter? ›
But some bakers occasionally add a little yeast with the starter to a sourdough loaf to give a boost to fermentation. Sourdough bread baking is a slow process, and even a small amount of yeast can speed it up significantly.
How do you refresh a sluggish sourdough starter? ›
Feed ¼ cup (2 ounces) starter with ½ cup (2½ ounces) all-purpose flour and ¼ cup (2 ounces) water twice daily (approximately every 12 hours) and let it sit, covered with plastic wrap, at warm room temperature.
How do you revive a struggling sourdough starter? ›
Feeding the starter part whole wheat or rye flour will help restore the balance. About 5% whole wheat and 95% white for a few feedings seems to take care of this in a few feedings. If you are measuring by volume, put a tablespoon of whole wheat or rye flour in each measuring cup, then fill them with white flour.
Should I stir my sourdough starter between feedings? ›
It is important that you stir the sourdough starter every day in the morning and in the evening. Feed the starter. Add 60 g flour and 60 g lukewarm water, stir well to combine, and let sit out for 24 hours.
How to fix runny sourdough starter? ›
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 I refresh my sourdough starter? ›
How To Revive An Old Sourdough Starter
- Pour off as much of the dark hooch as you can.
- Discard most of the starter (you can either just remove it from the jar or place some of the starter into a clean jar). ...
- Feed the remaining starter with 100g of flour and 100g of water.
In a small bowl or jar, mix 5 grams of dehydrated sourdough starter with 15 grams of 80 °F water. Allow the starter and water to sit for about 2 hours, or until the dried starter dissolves. Stir in 15 grams of flour. Cover and put in the Sourdough Home or Proofer at 78 °F overnight, or for 12 - 14 hours.
