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Switching to a 3-2-1 ratio on my sourdough starter changed everything for me
For months I kept getting this super dense, gummy crumb on my loaves. I followed all the popular recipes online, 1-1-1 feeding, and thought I was doing it right. Then a baker at a farmers market in Portland told me to try a 3-2-1 ratio instead, 3 parts flour, 2 parts water, 1 part starter. It sounded too dry but I gave it a shot. After 3 feeds with that thicker mix, my starter doubled in size way faster and the bubbles were tiny and even instead of big and sparse. The bread came out with a really open crumb and a crispier crust than I ever got before. Has anyone else had a better experience with a stiffer starter?
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lilyp371mo ago
Oh man, I just read a food blog that said the same thing about stiff starters being better for oven spring, something about the yeast having to work harder in a thicker environment. I might have to try that 3-2-1 thing next time I feed mine.
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thomas_torres1mo ago
Three parts flour to two parts water? That sounds like pancake batter territory, not starter. I always thought my stuff was too thick if it didn't pour out of the jar.
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lilyp371mo ago
Keep it around that 3-2-1 ratio though @thomas_torres, a stiff starter actually develops a tangier flavor over time cause the lactic acid bacteria thrive in thicker environments. It's like how sourdough from San Francisco is famous for its specific culture, the yeast and bacteria adapt to whatever conditions you give them. I noticed the same thing with my kombucha scoby, the thicker the brew the more pronounced the sour notes get. It's a whole fermentation thing where the microbes get stressed and produce more flavor compounds. So yeah, don't be scared of a thick starter that barely moves, it's working harder for you.
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