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Starter separation

QuestionsCategory: Bread BossStarter separation
Renee Law asked 2 months ago

Hi, I followed your fruit starter and at step 2, I started getting separation of the flour and a layer of fluid on top. Is it normal? 

1 Answers
Boris Staff answered 2 months ago

Hi Renee,

No worries, stir it all together and keep going on to the subsequent stages. It will come good if you keep cycling it. The more you cycle the starter the better it will be.

Just make sure to allow it to fully mature between each stage/cycle. The most important factors are time and temp.  Around average room temp 20’C and you can even allow a bit more time to make sure it’s mature.

Go well.