So I’ve started a sourdough starter 2-3 weeks ago and I will not double. I’ve tried the 1:1:1. I’ve also tried 1:5:5 and 1:10:10 bc I am horrible at remembering to feed it on time. My house stays about 73-74 but I got a warmer to keep it warm. It will not double so idk what I’m doing wrong. Please any help or suggestions is appreciated.
Hi, I just started my sourdough journey about two weeks ago now. I used the method on The Perfect Loaf and it seemed to be working pretty good, but I'm not getting any rise in my starter! I've been feeding it once a day in the evenings after work with 20g starter, 100g flour (50/50 AP and Bread flour), and 100g distilled water (heated up a touch to around 85-90 degrees since the air is on). I attached a picture of what the bubbles look like, they seem pretty good from what I've looked up, but the yellow band is where it started the night before so I can tell it barely rose. Any tips would be appreciated!
Fed five hours ago. I see a darker area in the center that I don’t understand. Any idea what is causing it and if it’s safe to use?
I made the starter 2 days ago. I let it sit at room temperature with a loose towel. I checked on it today and it was bubbly but had a acidic/rancid like smell. My first thought was to throw it away. But Google said it might be overly hungry and I'm just not sure what would be best. Any advice would be appreciated.
I also attached what I'm using in it and the amounts.
Thank you in advance for any help.
Hello, everyone!
After keeping my starter alive through 5 years and many dormant spells in the fridge, my starter AND my backup starter got moldy and had to be thrown out.
Here she was, as she appeared in life. Guess the foil wasn’t the best substitute for using the proper glass lid, which was mislaid.
At least for a fresh start, I still have the Bob’s Red Mill Dark Rye Flour. It’s like a supercharger.
In summer (especially a scorcher like this one so far), I don’t normally bake, but I’d like to try making burger buns.
My mom and I have recently started a sourdough starter, roughly 2 weeks old now, and she bubbles and creates a tiny bit of liquid sometimes but never seems to rise.
I feed her a 1:1:1 ratio with filtered water (room temp) and unbleached bread flour, and we even added a little bit of rye flour in the beginning because we got advice from a friend that it can be helpful (but we only gave her the rye mix the 1st 5 days, she has since only been fed the bread flour). I feed her every day around the same time, it's a little chilly in our house but we even moved her to warmer spots, stuck her in the oven and in the microwave, and still nothing but some bubbles. She doesn't smell like acetone or anything, just what you would expect dough to smell like.
I just don't understand what we are doing wrong. Do I need to feed her more frequently? Or at a higher ratio?? I tried a 1:2:2 once and she seemed to be less active after that, so I got a little scared and went back to the 1:1:1. If anyone has any advice it would be really helpful!
For context, this is a starter I’ve had for about a year. But I fell out of baking as much, and let my primary starter mold on counter. I tossed that, and revived from my discard.
The past couple of feedings have had this grey patch on top within 24 hours of feeding. I thought it was hooch yesterday, but two days in a row has me unsure. I mixed it into my discard when I fed yesterday so I’m hoping it is indeed hooch.
If it matters, 1:1:1, ~70F, loosely screwed on lid. First picture was yesterday, second is today.
Is this the right consistency for a 1:1:1 starter?
Also, any storage tips? The climate is very humid right now like around 33 degrees but it’s been raining everyday, so I want to make sure it doesn’t accumulate any bad bacterias
Ive been feeding it weekly and having it in the fridge. Usually there's some hooch but idk about these little white dots on top of it, is it mold?
My sourdough starter is 6 days old, and I’ve been feeding it every 24 hours at a 1:1:1 ratio. It has stopped rising and is losing its aroma (though there are still bubbles).
What should I do?My sourdough starter is 6 days old, and I’ve been feeding it every 24 hours at a 1:1:1 ratio. It has stopped rising and is losing its aroma (though there are still bubbles).
What should I do?
My starter is growing some random aah white spots, like freckles or summ
It's like 6 days old
Not sure if anything is wrong smells ok but the top seems to be hard and have the darker spots
When u started this i used 60g of strong white flour and 60g of water. On day two i discarded 60g and then feed it 60g of flour and water again. On day 3 i discarded 90g grams and fed it 60g of flour and water . Then i noticed some hooch on it the next day so i feed it 30g of flour and water before its actual feed time. I then discarded 105g and feed it 105 of flour and water again. Now on day 5 there’s hooch again and idk what to do 😭. Please help
sorry i'm rather chaotic right now after experimenting with different ratios (my starter hates 1:1:1) BUT i've been working on the same batch but separated into two containers with two different feeding ratios 1:2:2 and 1:3:2! THEY BOTH DOUBLED AND HAD THE GLUTEN LINES HAHAHAHAJWJENENENEN IM SO GIDDY SHES WORKING MY CHILD IS GETTING STRONGER!!! it also has a pleasant smell now (almost yogurt like) compared to when on day 6 i put her in an oven that was a bit to hot and she started smelling like ramen BUT NO SHE PREVAILED GUYS I FEEL LIKE A PROUD MAMA! i'm on day 16 right now im hoping she's going to be strong enough to bake with within 2-4 days EEEEEEEEEE whoever feels like giving up DONT! YIPPIE IM SO HAPPY GUYS
I’ve been seeing so many things online and am really confused about when I should be feeding my starter. I fed it at 1230 pm and it’s 1030 pm now and looks like this. Can i leave it until the morning? Should i feed before bed? It does take 6-8 hrs to double. Can i start baking with it?
hey everybody!
my sourdough is on day 10 and is not rising at all
it did a complete double is size on day four but since then hasn’t doubled or risen at all
i’m feeding with bread flour with a 1:1:1 ration of 60 grams of each
is this normal for this stage or am i doing something wrong?
all advice is wanted!
thanks in advance :)))
So recently, I made a sourdough starter, then I waited 24 hours and a little pink part appeared. I threw it out cause I know it was a bad thing. But I cleaned my equipment, including spoons, jar and stuff. I don't remember cleaning the lid of the jar, but other than that, I don't think I've done anything "wrong".
If anybody has tips, can y'all tell me how to avoid this in the future? I cared good for this one and I was disappointed it just was destroyed so fast. I put it in a warm place, and also, I use the ac all the time (I don't put the starter near the AC cause it might slow down fermentation.) Anybody knows how to prevent this soon, and what maybe caused it? Thanks.
Hey everyone!
Just an update for yall. I posted here yesterday about my started (https://www.reddit.com/r/Sourdough/s/rlwvXkIt9Z)
I baked today my first ever loaf cause ive got some of you saying that my starter is ready. So here she is!
I did 4 sets of strech and folds every 30 mins, bulk fermented finished in 6 hours at 26c. Then inside the freezer for 1h30mins then baked it at 250c 25 mins lid on and 220 mins with the lid off.
Please let me know if she looks okay or not. I feel like its a bit on the flat side and did not rise too much plus my lame is shallow. Should’ve sliced it a bit deeper.
Ingredients:
350g water
100g starter
500g all purpose flour
11g salt
I don’t understand what I’m doing wrong. I can’t get past day 3 of my starter. I’ve tried multiple times.
I start with 100g of whole wheat flour and 100g of water and sometimes it has risen and sometimes it doesn’t on the 2nd day. When it has risen, I discard and do 100g of all purpose and 100g of water. The next day It’s always so liquidy and watery it never rises.
I thought maybe it’s not warm enough because my house is cold sometimes, so I bought a warmer. Next attempt starting at day 1 with whole wheat flour, it had mold on it the next day! So I threw it out and started a new one. Now it’s just not rising.
What am I doing wrong? Could it be the flour? Maybe it’s too old?
I was just wondering how my starter waa looking? Day 1 is finishing amd tomorrow will be day 2. I was going to discard the top discolored part and just top it off with 90g of flour and water. Also, if you have any tips or tricks for me, that would be very helpful.Thank you!!