Sourdough Question

[theclaud]

I notice there's a fair bit of bread-making expertise on the forum. I want to know if I've knackered my rye sourdough starter. I've been away a few weekends and neglected to refresh it. It seems to be still alive, but has separated so there's an unattractive greyish liquid, and smells more sour than usual though not horrible. Is this of sinister import? This particular starter dates back fifty years so I am loth to let it go...

 

[ComedyPilot]

How long into the process were you when you left it?

 

[theclaud]

How long into the process were you when you left it?

I usually refresh it once a week. It's now been sitting unrefreshed in the fridge for about three...

 

[TheDoctor]

I'd refresh it, try making some bread and see how you get on.
Disclaimer - I know sod-all about sourdough...

 

[ComedyPilot]

Mmmmmm

Given the fact you say it smells sourer than normal, I (personally) would start again.

My nose isn't long enough to reach Swansea, and CC isn't scratch and sniff (yet), so I would maybe keep it refreshed for now, and see how it goes.

Anyone local to give it a look over? A mate that is a baker perhaps? A grandma/old lady down the street?

 

[Gerry Attrick]

I notice there's a fair bit of bread-making expertise on the forum. I want to know if I've knackered my rye sourdough starter. I've been away a few weekends and neglected to refresh it. It seems to be still alive, but has separated so there's an unattractive greyish liquid, and smells more sour than usual though not horrible. Is this of sinister import? This particular starter dates back fifty years so I am loth to let it go...

Is this any help?

Is this any help?http://www.thefreshloaf.com/node/712/sourdough-starter-storage

 

[theclaud]

I'd refresh it, try making some bread and see how you get on.
Disclaimer - I know sod-all about sourdough...

Nevertheless, it seems like sensible advice!

 

[theclaud]

Mmmmmm

Given the fact you say it smells sourer than normal, I (personally) would start again.

My nose isn't long enough to reach Swansea, and CC isn't scratch and sniff (yet), so I would maybe keep it refreshed for now, and see how it goes.

Anyone local to give it a look over? A mate that is a baker perhaps? A grandma/old lady down the street?

I see what you mean, but I'd feel like I was ending a 50-year thing. I don't mind my sourdough bread being pretty sour - my only worry is whether it's likely to become dangerous. It's been in a sealed container - I'm thinking sinister botulous anaerobes and suchlike...

 

[theclaud]

Is this any help?

Is this any help?

Well the drying thing is interesting - I didn't know you could do that!

 

[ComedyPilot]

I see what you mean, but I'd feel like I was ending a 50-year thing. I don't mind my sourdough bread being pretty sour - my only worry is whether it's likely to become dangerous. It's been in a sealed container - I'm thinking sinister botulous anaerobes and suchlike...

If in doubt have it tested.