How to Fix Your Sourdough Starter When It WON'T RISE
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- Опубліковано 14 вер 2022
- “My starter won’t rise…HELP!” (Said everyone who bakes sourdough at one point or another 😊)
There are two fixes you can try if your sourdough starter just won’t rise. In the video I’ll explain which fix is right for you.
Here’s where to get my free Sourdough Starter Guide that I mentioned in the video - grantbakes.com/sourdoughstart... - Навчання та стиль
Get my sourdough starter guide here: grantbakes.com/sourdoughstarterguide
Thanks Grant, good of you. Here comes Fifi2 !!
I followed your advice and my starter is fixed. It’s almost double in size and it’s been less than 12 hours since last feeding. Thank you so much 😊.
I struggled for a loooong time with my starter going "off" while being stored in the fridge. I found very little for my issue online and had to sort it out on my own. Basically my starter was becoming very acidic, making a toxic environment for the yeast (meanwhile the bacteria were thriving). One big reason for this is that I don't bake regularly, so the starter was in the fridge for long periods of time. I would end up with a watery slurry, and even after adding flour to stiffen the starter, it would go watery again without rising. On mutiple occasions I found it faster to create a new starter from scratch than to revive the old one. Are you ready for the fix?
Solution: If you have this issue, abandon the 1:1 (water:flour) guideline and switch to a stiffer starter. A stiff starter can have up to two times as much flour by weight compared to water (2:1 ratio of flour:water). A stiff starter (drier environment) is less hospitable for bacteria, so it gives yeast a natural edge. A stiff starter stores much longer in the fridge and it will more than double when you let it rise because it has more food per volume than a 1:1 starter.
Hope this tip helps someone out there.
Thank you for this
I threw mine out - I am kicking myself after reading this!
Ahhhhh
Thank you!
Dealing with this right now! How much mature starter did you leave?
@@jackiekatzev7521 Of this hspprns I start anew with flour and no old starter. Things usually start bubbling by the third day and that way you're not dealing with any of the acidity problems.
I left over a few grams of old starter and it looks promising so far! It was pretty dry, I added a few grams of it to a new jar with a 1:5:5 to dilute as much as possible and it’s bubbling so far! Thanks for the tip
GREAT TIP. It never would have occurred to me that I was keeping too much of it previously. Tip #1, resetting the starter with a small amount and keeping only 25g until feeding it the night before using it, fixed my sourdough problems completely. FWIW, I started out with a mix of rye and whole wheat to get my starter going, it only took 3 or 4 days, and ever since, it doesn't seem to matter what flour I use for the overnight feeding: it always rises overnight. And no more discards either.
Two other tricks I've learned is to use slightly warm water for the overnight feeding, just a little warmer than lukewarm, and to add the 50g water to the 25g first, stir it in, and then add the 50g flour. It works every time, even when my kitchen is cold. Simple fixes for predictable and consistent results. THANK YOU, Grant.
Wow its almost as if you were reading my mind. That's exactly what I am dealing with now. I started my starter with 1 cup flour and 1 cup of water and then every discard I was told to divide the starter in half, discard one part and feed the other and to keep doing this according to the recipe. It's a bit on the colder side in my house but the starter is a bit like a thicker pancake batter now that I have kept it in the oven. I have been reading all things sourdough and there's a lot of back and forth information - I was feeding it 1:1:1 but read I want a 1:1:.5 so I started feeding it 1 cup of flour and half a cup of water. I moved it to its forever jar and banded it to watch for growth but nothing has happened. It is bubbly tho. I just don't know how much starter I am supposed to have at this point. Mine lives in the oven because it's about 15 days in and I didn't want to get it going and it not be ready enough to have it slow down. I am about to do a feeding now and discard as I have been but now I am trying to figure out if I really get rid of all this starter before the feeding or keep going as I am
@@melissaculp681 If you can, try switching from 1 cup measurements to weight measurements instead, using a digital scale. They are not expensive and the measurements are way more accurate. 1 cup of flour does not weigh the same as 1 cup of water, but 50g water and 50g flour are equal. Works great!
Thank you!!
Ah! Thank you for reminding me that I used to make sure the water was a certain temperature.
After watching this, I fed the heck out of mine last night after 2 WEEKS of no activity but it smelled amazing(ly sour). IT MORE THAN DOUBLED OVER NIGHT I WAS STARVING IT 😭😭 Anyway, that was the first time it ever doubled! ‘Preciate you!! 🙌🙌
I have read so much on this and your video explained and helped me so much that I am going to start all over again for the 3rd time. Your instructions were different than everybody else’s. Thank you.
You really made me feel more confident I could actually tell when my starter was ready. Thanks!
Perfect help I needed as a newbie gifted with SOURDOUGH STARTER! First week was fun then caput, so thank you for timely help!
This helped a lot. More than some other guides, you're advising us to go by what the starter looks like, not just when the next feeding is supposed to happen. You also cut the feeding amounts by half. Thank you! I was hating to 'waste' all that discard when my starter was just getting started again.
Thank you! I have wasted so much time and flour trying to get the starter going. I finally found your UA-cam videos, took my unsuccessful starter and followed your instructions. In less than a week, it was rising perfectly. :)
You are amazing. I was struggling to revive my 3yr old starter. I usually keep my starter in fridge and feed it once a month, never had any issues. But this time My starter was bubbling but not rising, I followed your tip and fed 50g flour and only 40ml water to 25g starter. Kept the jar in oven with light on. It doubled within 12hrs. Thank you so much.
Thank you sir! It’s almost like you saw my starter.
Mine had doubled repeatedly over a couple feedings.
Then I got greedy and kept 150g and fed it 75g rye flour and 75g water. That’s when everything stopped.
Thank you! 1st week newbie here 🙋🏻♀️.
Watching your video helped me realize I had too much starter.
I was following someone else’s recipe of 1 cup flour : 1 cup water and storing in my oven with the light on. Every 24hrs, discarding 1/2, and repeating.
It was starving! Not rising/falling and a layer of hooch.
When I reduced and used your proportions. Also, placing in my microwave with door open. It really came alive visually!
You saved me on expensive flour $ being wasted! And I learned 😁!
This video is so helpful thank you so much , I am staring at my starter without any hope it seems dead because I had to freeze it 😬 now I am trying to make it alive again
It really works, can’t thank you enough. Forever grateful ❤
Oh man! I'm going to try this. I just started my SDS about five days ago and I noted on some days it will rise and on other days it will not. I'm going to try your method, thinking that I'm leaving too much started in the jar before feeding. Thanks Grant!
My starter was slow to double and I almost gave up around day 7, but I stayed patient and on day 9 I had an active sourdough starter!! Thanks, Grant, this is the first method that has worked for me.
Did you feed it, or did you just leave it alone?
U gave me some hope 🥹👍🏻 i will tey it too
OK I'm day 4 so I should go at least a few more days? it's bubbling but not rising more than whatever I feed it
Thank you for this. You helped me reset my starter successfully. Plus, the tip on bubbles vs doubling was invaluable.
Exactly! My starter has lots of bubbles but no rise!
Yeah...I'm there. I just did my first divide and discard on your Sourdough Starter Guide. Day 3 looked active SOMEWHAT. Day 4 nada. Four hours after 50g/50g/50g and still nada. I have been very precise with the measurements and clean utensils. I'm being patient but...I WANT TO BAKE!!!
Thank you! Thank you! Thank you!!! This videos was so helpful, 5 days later and I have a very active starter and is on the rise 😅 thank you again
Saved my brand new starter! I've been avoiding sourdough bc I hate disappointment 😅 after 7 days of many bubbles and no rise on my very first starter, I tried option one and it doubled 12 hrs 🎉 I suppose the volume I had wasn't being fed because it still made really great pancakes and waffles
I just discovered this by accident. Yesterday I took out my sourdough scraping's that had been in the frig for over a month. After I mixed 50 gr 50 gr to about 10gr of starter in a new jar , it sat for 16 hours because i forgot about it. It had tripled in size, I just backed it today and it looks great
Exactly! It’s what works 😊
Did you put it in the fridge or leave it out?
@@hazzeleyezz85 After I mixed my starter from scrapings, I put it back into the refrigerator and just before I go to bed, I take it out and put it on top of the frig. When I get up it ready for me to start mixing my bread dough. If I mix the starter in the evening with warm water, then when I get up in the morning its past its peak.
@@GrantBakesAfter this, till when do we have to do evening feeding and when can we make bread?
Well... You did just teach me why I've never seen the abbreviation for "refrigerator" written down before 😂
thanks so much, great tip. This tip is a cornerstone in my sourdough shrine.
Thank you for this video!! This happened with my starter and I was soo sad. I will try this!
Thanks so much Grant! This is exactly what I needed!
Thanks for watching!
Thank you so much! This video is very helpful….. I tend to collect starter and have too much in the jar ….and then the double in size is delayed. Thx
Hey, Susan! Thanks for the comment. That happens to me all the time. My "true North," so to speak, is to have around 25 grams of starter in my jar in the fridge. More or less is fine, but that's what works for me.
GREAT GREAT VIDEO!!!! THANKYOU SO MUCH...NEVER KNEW ABOUT THE RESET
Thanks!
I’ve struggled with my starter recently and been very frustrated. This tip worked a treat and I’m now back on track honing my sourdough making skills!
Thank you this helped reset my starter! It was so hard to just lift the top off to smell
Fantastic info! Thank you!
Super helpful. I use your SD bagel recipe and it is fantastic but it's been very sluggish and not rising. Will try this method
OMG THIS WORKED!! Thank you!!!
Doing this now, will let you know how it goes. Thank you
I’ve been trying for three weeks and idk if it will work but I’ll give it a try
Very helpful!! Thank you
Thank you Grant! My SS is a pig! It loved 50g of flour and water each with 25g of SS, after 3 days, SS doubled. Bake on.
Can I bake after day 3? Today I am in my day 3. How long do I need to feed? My SS has rose and looks great but is it too early to bake or must I keep feeding?
If this works I will be very excited. I’m really struggling with my starter Daisy 😂😂
Thanks for this starter rescue. I have some of a starter batch, given tome by a friend, that has been in use for 14 years. Wow! Anyways, on the rare times that I try to bake with it, it doesn’t double in size overnight. After watching this video, I realized that I hadn’t been feeding it properly or often enough while storing it in the fridge. Your method worked and revived the starter but when I began the process of your no knead recipe, using 25 grams of starter, 50 grams of flour and 50 grams of water, it didn’t rise at all overnight although it does have some bubbles. What should I do now? Thanks for your help. 🙂
Love your comment st the end it was actually 207 times 😂
Joking no idea - but it was a lot!
I still appreciated the video! Thanks 😊
You’re probably right!
Very helpful. Thank you
Glad it was helpful!
I’m going to try this . Was wondering what I was doing wrong.
Saved my starter! Question: what is the best way to discard? Throw in the trash? compost? garbage disposal?
Fry it up in a pan, season with garlic salt and Parmesan
Help! This works so well and am grateful...what do I do when the second feed tripled within four hours??? I'm not complaining, however, I cannot bake at the moment so I placed it in the fridge. Yikes! Still a "newbe" and learning with the help of your great tutorials. Appreciate your help. Thanks!
Wonderful! What a great problem to have :) I would just keep the start in the fridge and then feed it 4-5 hours before you're ready to use it in your recipe. Thanks for the comment.
Also, if you have a bread machine, go ahead and make a bread machine loaf, then re-feed your starter.
For us home cooks, it's OK to have a good-but-not-great loaf when circumstances call for it.
What if the beginner sourdough starter was super active on day 3, but day 4 and 5 fell flat?
Me too .. how do you fix it? 🥺
This happens all the time when you make a new one just stay consistent
Its called a false start. Just keep discarding and feeding.
The first 3 species of bacteria to grow are NOT the sourdough bacteria you want. But they're faster. So they cause the 3-4 day rise. Then the sourdough bacteria starts taking over which is why it slows down for a few days. By day 8+ the correct bacteria will be much more prevalent given the correct environment.
After 7 days in, my starter STILL has never doubled. Testing my patience….
THANK YOU. Plan to try it. Aria
My last loaf was a big flop…. I thought maybe I put the salt in with the starter 🥴. Maybe it needs this! I’ll give it a try👍🏼
oh my goodness. Thank you so much!
Thanks for your great vids! quick question - I have an opposite situation - my starter doubles, sometimes triples in size, but recently it doesn't smells "fruity" as it did before and I don't see as many bubbles anymore, it just increases in volume... it feels wrong to me, should I start from scratch?
Wow thanks so much!!!!
Hi, my starter (i am using all purpose flour) never rise since day 1, so I reset it using 1:1:1 (all purpose flour: water: barley flour).. just starting yesterday and 2 feeding, my starter already start to double!!! MasyaAllah, thank you so much... Waiting to start use it... Thank you!!! This is my first time!!!
Mine’s being lazy at the moment too. The oldies in my family always used to say the weather had an effect on their starter.
Cold temps definitely make it move slower. You can feed your starter with warm water, 80-90 degrees Fahrenheit to combat this! Maybe that will help your starter speed up again.
I made it exactly as you said with dark rye flour. It is like Play-Doh.
PLEASE HELP! This video was really informative I’m just so worried my starter has died…… so I just made my very first sourdough starter and it was SUPER active (started on march 1st) I even baked two amazing loads of bread with it but I switched it over to unbleached ap flour and also switched to a 1:1:1 ratio instead of the 1:2:2 and boom NO ACTIVITY! And it’s need over 24 hours I tried just adding a little bit of whole wheat 60g and water50g without discarding and am currently waiting it is cold in my house and the starter is in my oven with the light off it only comes out when I have to use the oven.
Just start feeding it straight rye flour again until it becomes active again :)
New to this! Thx! 😊 A little frustrated 🥴
confirmation: This works!!! thank you
Thanks for the comment! Success.
I came looking for a solution to my sourdough not rising after 6 days of consistent feedings and no discard. It did have bubbles initially but was the week progressed it got watery and no longer any bubbles. I was NOT going to start over so I gave it a big feeding of wheat flour and a little water to make the consistency like thick pancake batter. I said I would give it 24 hours and then make a decision from there. Well as nature would have it doubled in size 10 hours later. "Tom" was just a little hangry 😂 😊
editing post: I did a float test as suggested and it sank so I made discard buttermilk pancakes 🙌🏾🙌🏾 fed and now waiting....
I still don’t understand why people keep copious amounts of sourdough starter in their refrigerator so that they are constantly dealing with discard. I fell for this baking nightmare for only a few weeks then it dawned on me, if they didn’t do this in ancient days then why in the heck do I think I need to do it in this modern age?
So no more discard for me, I never keep more than 30 grams of starter in the fridge between baking days and here’s how I maintain it. On prep day I take the starter out early in the am, let it come to room temp, feed it equal amounts of flour & water, i.e., 30 gr flour & 30 gr water. I let that double and then I calculate how much levain I need for what I am baking & take all but 10 grams of the active starter, put it in a new container & add equal amounts of flour & water to achieve the amount of levain that I need for the dough. When it has doubled I simply add the entire levain to the dough. After mixing the levain I add 10 gr flour & 10 grams of water to the original starter, let it rise 25% and then put it back in the fridge until the next bake. It never goes completely dormant but always has signs of feeding activity since it has just enough food to keep it actively munching, even in the fridge.
FYI, my normal bake routine is 1x per week but sometimes more depending if there are any large family gatherings planned, etc.
links to my Instagram starter pics at feeding and after 3 days in the fridge …
instagram.com/p/ChUs7-EO5UK/?igshid=YmMyMTA2M2Y=
instagram.com/p/ChTU7CTsVdT/?igshid=YmMyMTA2M2Y=
I agree! I do a very similar process. Thanks for the comment.
Interesting, thanks.
this worked!!
Thank you for the video! My starter was very active and I baked wonderful breads and then all of a sudden my starter stopped rising. I followed your instructions and fed it whole wheat flour and it doubled. Now do I keep feeding it with whole-wheat flour for a little while or all purpose flour? Because I did the same proportions with all purpose flour in another jar and it only rose 1cm.
All purpose flour has a lower gluten content than bread flour, and you need the gluten to hold the air bubbles. That might be why you’re having trouble with the starter.
Made it after having failed 10 times. Lukewarm water helped. Thanks. Please answer even if it is a bad case of starter making.
It sounds like you fixed the problem. I'm assuming the warmer water helped the starter to wake up a little bit.
1. How do you maintain the amount of starter? U use it all and start making sourdough from day 1?
2.Do I have to dump all when mold appears on the way of making the starter?
@@jungminshon3355 some people say if there's mold, you should throw the whole batch out, because even a little can spoil the whole batch.
@@thairinkhudr4259🌚yeah
Hello! So I created a starter over a 7 day period and it was nice and bubbly but had never doubled in size? I baked some really yummy loaves but I'm still struggling with the doubling in size... should I just follow your steps in this video until it starts to double in size and then it will be considered a mature starter? Or do I have to start over completely?
This video is great. I have a question that I think is slightly different than your suggestions. I’ve tried several times now to start from scratch. Day 3 I get great activity doubles in size. Do the normal discard and feeding. But after that I get nothing. What am I doing wrong?????
A new starter will often stop showing normal signs of activity around day 3 or 4. Many people think it "died." It's just a normal part of the process. The starter needs to work out the colony of yeast and bacteria before it starts behaving normally. So, just keep going! That's completely normal.
YAYYYYYYY❤❤❤❤❤❤12 HOURS. IT DOUBLED IN SIZE.
I've heard I should feed it 1:1:1 . . .so once I try this method and it begins to double is that the ratio I should follow? For example, if I have 1/4c starter I feed it 1/4c flour and water. I hope this makes sense. I'm a newbie 😊
When fixing a sick starter, do you feed once it starts to fall? And for doubling, if the top is rounded, do you count the very top when seeing if it’s doubled? Or only what is on the sides of the jar? My starter has a very sour smell so I’m pretty sure it’s active, just sluggish. I can’t honestly remember if it’s ever doubled….
This was helpful, thanks!
Bread dough is so forgiving. I’ve had bread that wouldn’t double when proofed and I added some more water with a 1/4 ts of yeast. I mixed it in with the dough and a little bit more flour and once it doubled, I bake it and it was delicious. People fuss too much with weighing, exactly measuring in flour and water, etc. do you think previous generations did this? 😂 once you make a couple of loaves you will see how the dough is suppose to be and it will become second nature when you bake. Also I never discard any starter. Just stick it in the fridge and use it when you need it.
Ok so I had my active starter in the fridge and not won't rise after it's been fed 3 times and let out on the counter. I also used a different flour from plain flour to bakers flour then plain again as I thought the flour was the problem. Trying to reset now 🤞🏻
By “active starter” what do you mean? Has the starter risen to double in size in the past after you’ve fed it?
@@GrantBakes yes I had make sour dough with it in the past but now after feeding it doesn't rise
Do you refrigerate after feeding to restart or let it sit out?
If I’m away longer than 10 days I usually feed my starter twice before baking, removing most of it to a discard jar before repeating feeding it. Next time I may leave it out longer to rise. Is it ok to feed starter night before & leave it on counter for say 12 hrs before using? I often do this. Thanks, 😊
I think that's perfectly fine, Kaylee. If you leave it out 12 hours or more it may "pass its peak" and start falling down again. It just depends how active the starter is. It's all about adapting :)
I’m new to this, thank you much for your video! one thing I’m curious about though, when I’m trying to reactivate it and you said I need to wait 24 hours do I refrigerate for those 24 hours or do I leave it out for those 24 hours?
I would guess leave out to activate: but I see a lot just stick back in fridge and wait!
Sorry, did you say sourdough starter 🙃 Great tip as always!
Haha! Exactly 😂
Should I cut back on the water a few grams if the starter gets frothy bubbles. Or use a stronger flour?
I need help!!! I’m on day two of my starter first time doing it. 1 cup rye flour 1 cup water. after 24 hrs i discarded half and added 1c of flour n water again. Now 12 hrs later it’s risen out of the container. Is that good or bad? And is it ok I discarded some at that point, it was overflowing? The dough is super stretchy too
Do you keep it in a warmer spot when doing the reset?
Thank you for sharing. I started my starter three days ago and it actually doubled in the first 24 hours. After that it hasn't done much. It gets a little watery. It doesn't smell bad or anything. It does bubble a little bit but that's it. Any suggestions would be appreciated.
I say just keep going following the plan you're using. Three days is a very young starter and it needs more time to gain maturity. Trust the process :)
Thank you. I will keep going. 🙂
Thank you. This seemed to work for me but how many times do we do this before we can start feeding it the normal amount we did before and start baking with?
Same. Did you find an answer ? I have the same question. Today I am in my day 3.
Hello, I have a question. My new starter from scratch is on day 13, it rises to about double in 9 hours, but some days that takes 30 hours. What should I do to get the sourdough starter start reducing the time it takes to double? Thank you.
Grant! Or anyone that knows starters..... this is my problem ..... I had an extremely active, and bubbly starter, my house is always cold so I would do everything to keep it warm while it was growing; wrapping it up in my sherpa blanket in my room, wrapping it on low heat in a heating mat, then I got the bright idea of putting it in the oven so the light would heat it up, well one day while heating my starter and a 4 pack of butter, I turned the oven on to make biscuits for my daughters and a huge oven fire erupted killing my starter 😭 that day I started a brand new one and 5 days later I made my first loaf of sourdough x 2, the tartine recipe ... 2 days after that I accidentally cooked it again in the oven AGAIN, I know I'm slow🤬 it's just my house is so cold, I'm saving on my electricity, i live in Cali and ain't nobody got time for those prices... so after killing 2 starters I got to annoyed I decided to build the next starter using the discard I have in the fridge..., I also purchased the Brod and Taylor proofing box cause im paranoid about the oven now.. well my question is.... my new starter works and everything so far, its been 4 days and it doubles in size quite well but this new starter has like zero surrounding bubbles like my last 2 starters.. and that just don't feel right, it smells real alcoholly, it grows real big and everything, it passes the float test but without all those surrounding bubbles like I had before I feel like something is wrong... would u be able to bake with it or not? Should I wait longer? It's so so happy in the proofer that it lives in now but I miss those bubbles... what do I do? Cook with it or wait? Will the bubbles be back? I miss them💔 ty for listening🙇♀️
EDIT:
OK Grant, I did what you recommended here, I put 25g starter and 50g water, 50g Rye starter and within 3 hours it's way doubled and those wild active side bubbles came back!!!! I think I may just work with this one now(I got 3 total starters in my proofing box) it worked so dang quick wowwee!😄👏 my heart is healed again🥹❤️🩹
Yay! Glad it worked.
I did exactly what you said: 25g, 50g, and 50g. My starter rose. Today is day 3. How long should I continue this process? When will I know my starter is ready for baking? Please reply because I was really looking forward to bake this weekend I want to make Focaccia but I don’t want to be impatient either.
Hello Newbie again lol I have started a second starter and today would be my actual full day one..and it hasnt risen all day until today but not til afternoon around 130 it had rose and got some bubble action but it has not fell back down..am I suppose to feed it or wait til it falls back down I have not seen anyone say this in any videos I've watched they just say theirs had risen and fell back down on its own so I see they went ahead and fed it..so I assume I wait..and is my starter suppose to be in room temperature or cool dark place what's the best place I've gotten so much different advise..my house has been staying steady between 69-72 sometimes I've noticed the kitchen was a lot colder than rest of my house last few days idk why but worry some lol anyhow I got up middle of night 230 it was 68 in my kitchen but it got up to 73 is this an issue with my starters do I need to keep it warm at 74 and above or below I'm lost so many different ppl telling me different temps plz someone help me plz
Hi Grant...my situation is, the first culture ( whole wheat 50g+ water 50g) rises double @ 24hrs...then when I use 50g of first day culture +50g flour +50g of water it also double in @ 12 hrs...so can I use this 2nd day culture as " Leavin"? Is it necessary to only use after 7 to 10 days of sub culturing?...
Im on day 5 and nothing yet other than every day there's hooch ontop but no rise. I already discarded and fed today so I'll try your way tomorrow
Hmm ok. I can try to help! What type of flour are you using, and are you using my pdf guide or some other method?
@@GrantBakes king authur whole wheat flour and spring water. I don't have a scale so I'm doing equal parts water and flour and discarding half each day. I check its temp and its at a steady 72°
It’s been 7 days (or 7 feedings filling 12-24hr increments) and I get bubbles but no doubling. So I just keep discarding, feeding, and wait?
Not sure what happened with mine. First time doing it, second day had big rises and fall. Third day and forward they seemed to be less and less with the 7th day almost no rise. Just gonna keep going I guess?
My sourdough starter is 6 days old, and I started it with whole wheat flour and bread flour, and is just not risen I do see a few bubbles but it won't rise, help can I at these point add only white bread flour and water or should I keep doing both flours? Ty
Ok I am having a slow start with trying to get a starter going....my starter now looks like yours as far as the rise goes....I have lost track of how many days it's been going...it is really aerated with bubbles...Someone teaching me said it doesn't have to double as long as it is alive... I'm confused and I haven't even got to the actual baking the bread part yet...
Ok my starter is on day 8. Doubling every day. I’m thinking it’s ready to use however, I did the spoon of starter in the water test and it sunk. So question do I continue discarding and feeding it for more days or go ahead and try to bake with it now
Don't worry about the float test actually. If your starter is doubling in size after you feed it, it's ready to use :) So go ahead and make some sourdough!
What if I don’t have a weight scale can I just use cups, o tablespoon?
is my sourdough overfed if my ratio is 30g starter 100 and 100 water & flour?
it's on day 5
its stinky and bubbly it looks like pancake mix, it has never created hooch
Once revived what regiment is recommended to keep it going and when can we transition back to regular flour? I'm using King Arthur's wheat & regular flour
I keep 25g of starter in the fridge and only take it out to feed it the night before I want to make bread. Once you receive your starter you can start following that same process. Once revived, you can also choose to feed the starter whichever flour you prefer.
@@GrantBakes 🙏 Thanks! I appreciate it! I downloaded your PDF! I plan on starting one from fresh w/ your direction. One more question, sorry I see it calls for Rye? Can we substitute w whole wheat? Just need to know If I'm making a grocery trip lol
Thanks for all your help in the community.
I'm on day 2 of my starter I just marked its level... hopefully in the morning it will be taller
I did this and while it looked promising after a few hours (started to rise and had the right look) it dropped back down and has a thin layer of hooch after 24 hours. What should I do in this example? Keep waiting?
There is also overfeeding problem. So feeding can be a block also...
I have a question, if I have a "starter" that has never doubled, do I have to throw that away and start over, or can I choose option 1 and take out 25 gms of the start and feed it 50 grams of flour and 50 grams of water? I am using freshly milled whole wheat and it seems like that is the problem. When. I use all-purpose flour it does fine, but I really want a WW starter. please HELP
Newbie to sourdough am super excited but now I'm panicking 😭 I started mine late night on April 5th nothing til the 4th day but it was barely teeny little foamy like hole and not many at all so I thought ok I'll wait one more day maybe I'm not doin the days right and tmrw is actually my 4th day lol idk ( I now write my info down lol) mine has not ever risen nor has it really got the bubbly holes like I've seen..it has been flat for three days and I've never fed it yet and we're on day 5 wht did I do wrong.. it doesn't even stink it did however stink on day three but it hadn't done anything..now I have since started a second one in case this one went wrong I'm so lost and don't know what to do so I throw it out or can I salvage this..
Also I don’t have enough einkorn flour to continue plus use for baking when is all done risen and ready to use. Can I use unbleached flour then? Or I can’t mix? Still newbie
Yes. You can use all purpose, bread flour, whole wheat......basically any mix. Just make sure you get some gluten in there.
Can i add potato water instead of pure water to get better starter rise or drop of honey? First starer i ever made rise like crazy second day and second one 5-th day doesn't really move. I fed twice daily. Same temperature in apartment, same amount of flour and water 😢
Hi Grant,
I didn't wait 24 hours and kept refeeding my non-reactionary starter because it would start having a strong acidic smell, which indicated to me that the starter already ate all the food and was hungry.
I've already fed it 3-4 times but try waiting more, it would be nice to know if the acidic smell is irrelevant in this case.
I want to know, too!
Do you keep the lid on the jar?
So my sourdough starter is rising but it won't pass the float test(assuming the float test is a good indicator of starter activeness)! I usually feed 24 hours but on the weekends it is morning and afternoon. I use whole wheat flour and bread flour for the starter was well. So my question is how do I get my starter more active although it doubles in size?
If it really is doubling in size, it’s good to go 👍🏻 don’t worry about the float test. You might be knocking air out of it accidentally, or something else like that which is causing it not to float in water. But if it’s doubling, then you can use it to make bread. If the starter is rising, then it will be able to make your bread rise 😊