How do you tell if a starter is too acidic and how do you fix it?
You can tell mainly by smell and taste: an over acidic starter smells sharply sour or vinegary and tastes aggressively tangy, and it will make doughs that turn flat and less fluffy. To rein it in, feed it daily and reduce how much old starter you carry over, using a 1:5:5 or 1:10:10 ratio so the microbes restart in a cleaner environment. Converting it to a stiff starter at 50 to 60% hydration also boosts the yeast and lowers the acidity.
Beantwortet von Hendrik, The Bread Code
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Note the smell of your starter. Does it smell very sour? Taste a bit of your starter too. How sour does it taste? Over time, every starter becomes more and more sour the longer you wait. But sometimes your starter becomes sour too fast. In this case apply daily feedings to your starter. Reduce the amount of old starter that you use to feed. A ratio of 1:5:5 or 1:10:10 can do wonders. In this case you would take 1 part of starter (10 g) and feed it with 50 g of flour and 50 g of water. This way the microorganisms start the fermentation in a greenfield environment. This is similar to the 10 % starter or 20 % starter ratio that you use to make a dough. These days I almost never use a 1:1:1 ratio. This only makes sense when you are initially creating your starter. You want a sour environment so that your microorganisms outcompete potential pathogens. The acidic environment is toxic to most pathogens that you do not want in your starter.
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