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April 11, 2020 at 8:57am
In reply to Hi! Need you help with a… by Marisa (not verified)
Hi Marisa, I'm a little unclear on whether the starter you initially refrigerated was a mature starter that had completed the creation process, or was just one feeding into this process. Assuming it was a fully developed starter, then a few days of twice a day feedings at room temperature should bring it back to its normal rising behavior and improve the aroma.
On the other hand, if you just started a new starter, gave it one feeding, and then stuck it into the refrigerator for a week, then you have more work ahead of you to develop the starter to full maturity. The good news is that the vinegary smell and the thin texture may be signs that your wild yeast is getting ready to kick in. I would continue with the twice a day feedings at room temperature according to our sourdough starter recipe and expect that you need to continue these feedings for 7-10 days, or until the starter is doubling in size 6-8 hours after a feeding, and has a pleasant aroma. However, if you've been following this routine for several days or a week with little progress, there is also an alternative feeding routine you could try. This method increases the acidity of the starter and seems to help pave the way for more vigorous yeast activity. This method uses a little less flour and is slightly easier, so it might be something worth trying. Here's how to do it:
1. Feed once a day
2. Feed with whole wheat or whole rye flour
3. Feed with a ratio by weight of 2 parts starter to 1 part water and 1 part flour. For example, for each feeding you'll save 1/2 cup (4 ounces, 113g) starter amd feed this 1/4 cup (2 ounces, 57g) water and 1/2 cup (2 ounces, 57g) whole grain flour.
Once the starter is rising predictably, you can switch back to our normal starter feeding routine. It can take some time for your starter to adjust each time you change its feeding routine, but once its rising predictably with the twice a day feedings, AP flour, and 1:1:1 ratio of ingredients, then you should be good to start baking!
I hope this helps! Let us know how it goes.
Barb