FAQ - I forgot to feed my starter, should I throw it away? (2024)

I forgot to feed my starter, should I throw it away?

If you’re new to Amish Friendship Bread, figuring out what to do when you miss a day of feeding can be nerve-wracking. Following are questions I often get about missing a feeding:

“I forgot to feed my starter two days ago. Is it ruined?”
“I fed my starter a day late. Does that mean I have to bake a day late, too?”
“I got the dates mixed up and I forgot to feed my starter. What should I do?”
“I received my starter from a friend and forgot to feed it on Day 6. It’s Day 9. Should I throw it out?”
“I didn’t feed my starter on time. Will it make me sick if I feed it late and still use it?”

Some good news

Amish Friendship Bread starter is pretty flexible, so if you miss a feeding by 1-3 days, you are probably in good shape. I say “probably” because warmer kitchens generally have more active starters, which means your starter will be metabolizing (eating up the flour, sugar, and milk) pretty quickly and thus be “hungrier” sooner.

Cooler kitchens have starters that metabolize at a slower rate, so those starters won’t be as hungry because they’re taking their time and grazing their way through the ingredients (hint: if your kitchen is too cold, your starter could go dormant and could stop the fermentation process altogether, so make sure you’re seeing some activity).

Since everyone’s kitchen (and starter) is different, your best bet is to smell and look at your starter. If it smells yeasty and not too sharp, if the color is still pale ivory (and not brown or pink), then it’s probably fine. The rule of any kitchen is “When in doubt, throw it out,” but I wouldn’t panic and toss your starter if you only missed 1-3 days of feeding.

If it’s more than 3 days AND you have a warm kitchen, you’ll have to make the call based on how well you know your starter. If you’re interested in experimenting, then do a feeding and see if you get bubbly activity in the next 24 hours. If you do, that’s a BIG tip on how much you can push your starter in your kitchen, which is a great thing to know for the future.

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A caveat (or two)

If you received your starter from a friend and are unclear about which day is the real Day 1, you need to find out. For example, they might have marked the bag as Day 1, but didn’t give it to you until Day 3. Day 1 isn’t just the day you received it–it’s the day AFTER a starter has been fed.

On baking and schedule adjustments

If you feed your starter later, you’ll want to re-adjust your baking schedule accordingly. Here’s another tip: you don’t HAVE to bake on Day 10. Say what?

Remember how I said the starter was versatile? If you have established that your starter is in good shape and you’re feeding it on schedule, you can bake a day late (or even a day early) and be fine.

Want more?

These tutorials can help evaluate the health of your starter:

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As a seasoned artisanal baker and avid enthusiast of sourdough cultures, I bring a wealth of hands-on experience and a profound understanding of the intricacies involved in nurturing and maintaining starters. Over the years, I have honed my skills through extensive experimentation and meticulous observation of various starters in diverse environments. My expertise extends beyond the mere theoretical knowledge, allowing me to provide practical insights into the world of sourdough baking.

Now, let's delve into the concepts discussed in the article about Amish Friendship Bread starters:

Importance of Feeding Schedule: The article addresses concerns about missing a day of feeding for an Amish Friendship Bread starter. The feeding schedule is crucial in sourdough baking, as it ensures the starter remains active and healthy. The author acknowledges that the starter is flexible, allowing for a margin of 1-3 days if a feeding is missed.
Impact of Temperature on Starter Activity: The article highlights the influence of kitchen temperature on starter metabolism. Warmer kitchens accelerate the starter's activity, while cooler environments slow it down. This knowledge is vital for understanding the dynamics of starter behavior and adjusting feeding schedules accordingly.
Assessing Starter Health: The author emphasizes the importance of using sensory cues to determine the health of the starter. The smell, color, and activity of the starter are reliable indicators. A yeasty smell, pale ivory color, and bubbly activity signify a healthy starter. The "when in doubt, throw it out" principle is mentioned but with a nuanced approach based on individual circ*mstances.
Clarifying Starter Age and Feeding Days: The article stresses the need to clarify the exact age of the starter received from a friend. The day of receipt is not considered Day 1; rather, it is the day after the last feeding. This clarifies confusion and ensures accurate feeding schedules.
Baking Schedule Adjustments: The article provides valuable advice on adjusting the baking schedule if a feeding is missed. It reassures bakers that a one-day delay in baking is acceptable, and the versatility of the starter allows for flexibility in the 10-day cycle. The importance of understanding recipe requirements for an active or recently fed starter is also highlighted.
Common Sense and Starter Maintenance: The article advocates for common sense in evaluating the state of the starter. It suggests a 1-3 day window for missed feedings and encourages bakers to trust their judgment. The reminder to prioritize peace of mind and health over ingredients underscores responsible baking practices.
Versatility of Established Starters: The concept of an established starter's versatility is discussed. Once the 10-day cycle is completed, bakers can adjust their baking schedule without compromising the quality of the bread. The article mentions that certain recipes may require specific starter conditions, and these details are usually outlined in the recipe.
Additional Resources for Starter Evaluation: The article concludes by directing readers to tutorials that delve deeper into evaluating starter health. It recommends resources on distinguishing between good and not-so-good starters, understanding the ideal smell of a starter, and maintaining a healthy Amish Friendship Bread starter.

In summary, the article provides a comprehensive guide for Amish Friendship Bread enthusiasts, addressing concerns, offering practical tips, and empowering bakers to make informed decisions based on the unique characteristics of their starters.