My boyfriend and I were talking about sour dough starters and I was explaining the delicate balance of feeding it with ratios of flour and water. His question is why I couldn’t just mix a large quantity of water and flour and let the yeast just eat as it wants and then you would have a large amount of starter. And I just don’t know why. Thanks!
In: 5
Because there’s plenty of bacteria and yeast all around you. You don’t want to add so little flour and water that the starter is starving, but you don’t want to add so much that unwanted microorganisms start their own colonies and ruin your starter.
Just try making a lot of starter for a couple weeks and you’ll realize just how much it is. You probably don’t eat or bake enough to need that much, especially because it’s something you’re trying to preserve over time.
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