Hi Emily, I apologize for the delay in responding to your question! It sounds like your starter is doing very well, and you could certainly use it for baking at this point. However, I'm curious about the consistency of your starter. What you're describing sounds like a starter that may be a little too liquidy. We recommend feeding your starter equal parts by weight of starter, flour and water. If you don't have a scale, that's 1/2 cup (4 ounces, 113g) starter + 1/2 cup (4 ounces, 113g) water + 1 scant cup (4 ounces, 113g) AP flour. If you were feeding equal parts by volume of starter, flour and water this would result in a much more liquidy consistency, which would have a harder time doubling in size because the fermentation bubbles would tend to rise through the starter and collect on the surface, rather than being dispersed throughout. Another possible cause might be if you're using very warm water to feed your starter. This could cause fermentation to occur more rapidly than expected, so that your starter has collapsed significantly by the time you go to feed it 12 hours later. Try feeding with room temperature water (70ºF), and storing your starter in a spot that is also in the 70's. Look for a starter consistency that is a thick, but easily stirrable paste right after feeding. As it rises and ferments it should become more like a thick pancake batter when it's at its peak (check for this 6-8 hours after feeding). If the starter isn't replenished at its peak it will gradually collapse down to the level it was when you first fed it, with the kind of frothy bubbles you describe collecting on the top. I hope this helps! Let us know how it goes. 

Barb

• Reply