My poor baby’s now in the big bakery in the sky, RIP Sally starter.
So now what, I have no discard and a loaf currently bulk fermenting. Start from scratch or I’m tempted to see if I have any local bakery’s that are willing to sell me some starter. After years of using the same starter it’s daunting to start fresh again.
by HoeForCarbs
22 Comments
I’d just use a spoon full of that and keep it going!! 🙂
Could you not take a small bit from the loaf you currently have bulk fermenting to keep it going?
Don’t quit now! Spatula some up and carry on
run a bit of it through a sieve to get any glass out and keep going!
5 second rule.
If you’re concerned about glass just use a tiny tiny amount and feed and dump for a week or so then you’re good to go
Friend, pick some of that up off of the floor and keep moving. Love your username.
You can use dough – the bulk fermenting dough!! That’s is one huge stiff starter!
Definitely take a spoonful if you can get it glass free. Now’s a great time for a reminder that starter can be dried and saved for long term storage should anything happen to your main starter. It will take less than a week to restart from dry, but it’s better than starting completely over.
Just make a new one, it’s unfortunate but not worth the risk of using a bit and risking glass pieces.
If you start fresh you could try something different, like starting with an apple or using dates.
Scoop some up, mix it with some water to dilute it, and pour it through a coffee filter, catching the liquid that passes through. Use that to keep your starter going.
What is your pancake recipe? They look great!
Not sure it would have survived the wash machine anyway
I would’ve definitely scraped some off the floor lol
Use – piece of your loaf!!!
I dropped my first starter in a sink full of dirty water after a few weeks. I was low key happy it met its untimely end because I hadn’t gotten a good loaf and was tired of feeding it.
A few years later and I’m a month into caring for my new pet sourdough starter, Harold and his discard baby, Hazel. So far, I’m going strong and have gotten two decent loaves
If you live in Northern VA or near by I would be happy to give you some of mine!! This is my worst fear
I use a clear plastic peanut butter jar for my starter. Unbreakable. Easily holds 250 g of ripe 100% starter, 200 g into my dough mix, and 50 g back in to the fridge for next time.
A moment of silence 🍞🙏
I’ve never had a starter (although I tried starting one once, but then got sick and neglected it) but through everything I’ve researched, I heard when you have a starter, that you should take a bit of it and dry it out on some parchment paper and then put those dried out bits in the freezer so you have a backup to your starter in case this happens.
(I have no idea if this would actually work, it’s just what I’ve read and wanted to share. Let me know if this doesn’t actually work because I’ve thought about doing it when I somehow accomplish a starter one day. 🤣 Idk how long it lasts in the freezer either. I need more info.)
Ugh! My container broke once, but it was just a hole. I turned it over and was able to get out 30g and start again. Since that day, I have backup starter everywhere. lol! Frozen cubes, dehydrated, 3 jars in the fridge. 🤦♀️😂
You literally only need the smallest amount. You could dab your finger in it and that would be enough.