Hey everyone.
This is my first ever sourdough starter!! I started this started only 2 days ago and I’ve fed it twice since. Both times it almost bubbled over and I really don’t know if this amount of activity is normal.
I started with 1/2 cup of organic whole wheat flour and 1/2 cup of water and left it on the counter overnight. The next time I checked on it it doubled in size and I took out 1/2 and discarded the rest, fed it 1/2 flour and 1/2 cup water. I think at this point I might have used too much starter because I woke up in the middle of the night and checked on it and it was almost spilling over. The next feed was the following morning where I used 1/4 cup of starter and 1/2 flour and 1/2 water.
4 hours later it’s bubbling over again.
Is this normal? I can’t seem to follow the regular method of feeding it once a day since (I think) that it’s hungry and I need to feed it more often. FYI, I live in a very warm tropical climate where the room temperate averages 33 degrees Celsius (91.4 Fahrenheit).
Should I chuck it into the fridge to slow down the process? Maybe I should place it in a cooler spot in my house? Should I lessen the starter when I feed it? Is the amount of hooch I get normal?
Thanks everyone for reading! All help is appreciated!
by cloalabear
2 Comments
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Sometimes this happens in the first couple days then it settles down for a couple days and then the real yeast activity starts. Just keep going. The fridge will slow it down way too much. But that ambient temp is def pretty warm. You could cut the starter back by half or so and keep the flour and water at the same levels. I do this all the time when I feed my starter if I want to delay when it will be ripe.
ETA: you can also switch to bread flour now. The whole wheat is really just to get things started. Now that your culture is growing you can switch to bread flour.