Making beetroot sourdough is a mandatory element of pre-Christmas preparations – after all, it is the basis for delicious and aromatic borscht, which cannot be missing on the Christmas Eve table. Its preparation is simple, but it may happen that something goes wrong – for example, during fermentation it acquires an undesirable consistency.
Have you had the opportunity to experience this and wonder why the beetroot sourdough has become thick, even though you prepared it according to a proven recipe? Learn the potential causes to avoid mistakes in the future. Also learn how to save it and how to recognize that it is unfit for consumption.
Why did the beetroot leaven become thick even though you prepared it exactly according to the recipe? This is the result of natural processes occurring during fermentation. Beetroots contain pectins, plant polysaccharides, which can be released during this process and thicken the liquid. The more finely chopped or grated beets, the greater the chance of increasing density.
The thick consistency may also be the result of too many beets in relation to the amount of water. In addition, temperature is important – heat accelerates fermentation, which causes more compounds to dissolve in the liquid. Remember, however, that this does not affect its suitability for consumption, as long as it does not emit an unpleasant odor and mold has not appeared on it.
What does moldy beetroot sourdough look like? It can be recognized quite easily because it appears with characteristic changes in the form of white, green or gray coating with a fluffy or granular structure. It is not a delicate foam resulting from fermentation, but a clear layer that looks unnatural and stands out from the rest of the liquid. Rotten sourdough usually smells intensely and unpleasant – there is a smell of musty, mold or rotten vegetables.
The color of the leaven may become cloudy, brown or very dark, and the beets may appear covered with mucus. If you notice a slight trace of mold, the entire starter, including the beets, should be thrown away as it seeps into the liquid and cannot be safely removed.
If your sourdough has acquired a thick consistency, you do not have to throw it into the trash immediately. How to save thick beetroot sourdough? The easiest way is to add the brine to it – but it is recommended to do it gradually so as not to dilute it too much. Also remember to move the jar to a cooler place to slow down fermentation.
If the leaven is very thick, you can strain it through a strainer or cheesecloth. This will separate the fine beetroot particles that thicken the liquid. Is your sourdough starter thick even though you keep it in the fridge? In that case, shake the bottle first – this consistency is often caused by some of the sediment settling at the bottom and the higher layers becoming more compact. After combining both layers, the leaven can take on the appropriate consistency.
Can sourdough beets be poured a second time? The answer is yes, but it is best to do it immediately after pouring the first portion. The second fermentation is usually slightly weaker because the vegetables contain fewer sugars and nutrients. To re-pour them, use fresh, boiled and cooled water with salt – in the same proportions as before. You can also add garlic and spices to enhance the flavor and aroma of the sourdough.
Source: Smaker.pl
