I need your help sourdough bros. I am trying to get my starter going and I’m on day 6 now but it’s still not doubling in size each day. Is this because it’s cold in my house during the winter? At first I had a loose cloth covering on top and it formed a crust so I mixed the crust in then put a mason jar cap on top without tightening it which seems to have fixed the problem. What do I need to do to get this starter going?
>I’m on day 6 now but it’s still not doubling in size each daylol
>>21826416Please sourdough-sama tell me what I’m doing wrong.
>>21826318If you're just starting it out, the important question is whether or not the smell went from being like old wet shoes to more pleasantly fermented yeasty smells. If it's cold then it won't grow as quickly but again the important thing at that stage is that the good yeast has out-competed the bad bacteria. What is the ambient temperature where you're keeping it?
>>21826426It’s about 60 degrees where I keep it. I had kept it near the fireplace but the temps got into the mid 70s and it formed the crust so I don’t do that anymore. I had kept it on the countertop but I moved it to a wire rack because I read the granite can make it colder. The smell is a little fruitier than before.
I wonder if anyone has been ever caught a queef in a jar and used the yeast to make sourdough, the vagussy bred
So, that other guy laughed because 6 days is still very young. No need to worry at this point! If it hasn’t doubled by the 2 week mark then you may consider some drastic changesWhat temperature is your house? Are you feeding it with warm water?Is your water particularly chlorinated?I literally had to switch to bottled spring water because mine is too chlorinated :,)Never had a problem with crusting, i used a jar with a lid that fit into it, no seal or anything just ceramic and fitted like pictured
>At first I had a loose cloth covering on top
>>21826421nolol
>>21826430Ohh, it’s supposed to be like 75 i thought.. i like my house warm so it never got that cold for me.I heard a tip that setting it on top of your fridge is a good place for ambient warmth, towards the back
>>21826318>he didn't even name it yet
>>21826430>It’s about 60 degrees where I keep it.That's far too cold. Increase your home's temperature to 75F-90F, and if it still doesn't double every day then you've got some other problem. Just dropping from 75F down to 70F is sufficient to reduce activity by about 50%.
you have to use mineral or filtered water
>>21826534Should I put it in the oven with a light? >>21826578I'm on a well there is no chlorine.>>21826443I haven't been feeding it with warm water. I will try that today.
>>21826531What is your sourdough's name?
>>21826584get a thermometer to verify the temp of your oven with the light on. they also sell jar warmers for fermenting that can do specific temps.
>>21826318Whats your feeding regimen and ratio?Anons are right, starter likes it warm.Try feeding it some rye to super-boost it.Surprisingly (if in US) Walmart sells Bob's Red Mill organic dark rye, which is the cheapest in my area.> Faster fermentation – rye’s sugars feed yeast quickly> Stronger rise after each feeding> Boosts microbial diversity in the starter> Improves starter stability over time> Adds nutty, earthy flavor notes> Enhances overall sourness balance> Increases dough hydration retention> Gives a more extensible, elastic dough> Produces a lighter, open crumb> Supplies extra dietary fiber> Raises B‑vitamin content (B1, B2, B3)> Adds minerals– iron, magnesium, zinc> Contributes antioxidant phenolics> Helps the starter stay active in cooler temps> Reduces the need for long bulk fermentations> Allows lower overall flour usage for same rise> Improves crust color and caramelization> Supports better gluten development in mixed‑flour loaves> Encourages a more robust natural leaven ecosystem> Makes the starter more tolerant of irregular feeding schedules
>>21826599What temperature do I want?>>21826600I used all dark rye for my starter. I am removing ~2/3 of the starter every day and replacing it with 40 grams of rye 40 grams of water. I also mix it about 2-3 times a day.
>>21826606Not sure about a 100% rye starter; but seems it may be active but wont behave like an AP starter.I'd consider making a mix starter; my current ratio is 1:1:1 (AP/whole wheat/dark rye).You may also have to add a little more water because rye absorbs a lot.Are you planning on making rye bread or regular wheat bread with some rye? A little rye goes along way and I only put about 10% of total flour for my breads (its strong).I'd also reconsider the discarding (I dont discard), especially if you are throwing it away because rye is expensive, but thats another tangent.
>>21826318>on day 6 now but it’s still not doubling in size each dayI don't have a starter anymore but aren't you supposed to feed it every 8-12 hours?>Is this because it’s cold in my house during the winter?My house got down to 64 in the winter and my starter still doubled (though that was only after it was well established). If you want it to get some heat try putting it on top of your fridge.>What do I need to do to get this starter going?In my experience using any whole grain flour (wheat, rye) for a feeding will make it really active. You only need to do this once.
>>21826318Honestly if its your first time making a starter I'd stick with AP, just so you can get used to how the sourdough acts.Once established you can then strengthen it and complexify it with other flours (rye, spelt, whole wheat).100% rye starter may be on the advanced side rather than a beginner venture.But your starter may still be good.Try adding more water.Feed it some AP flour to get it to double and rise like a normal starter.
>>21826584>wellwhy would you lie like that?
>>218263186 days is nothing, it ought to take 2 weeks, maybe 3 or more if its cold. It should have a sealed cap, it shouldnt be drying out on top. Boil a kettle of water and let it come down to room temp, then bottle it and refrigerate it for later, it will cookoff/evaporate any of the shit in your water that impedes sourdough.You should only be mixing it when you shear it and feed it. Stick to a single type of flour when starting it, AP/high-protien/wholewheat/whatever. You can switch flours around when it reliably grows over a 12 hour period, usually cut in 50% new/old for a cycle and then 100% on the next.All of this is just personal anecdotes, sourdough is very resilient and any time you think its broken/dead it probably isn't and just needs a feed cycle in a dark warm spot to be back at full power.
>6 days is nothing, it ought to take 2 weeks, maybe 3 or more if its coldi swear to God i read the absolute dumbest shit on this boardsome of you mfs are beyond retarded
>>21826318sourdough is a waste of time. What I do is have a plastic tube I use for mixing poolishes and I never clean it. I put it back in the fridge when I'm done with it. That is my sourdough starter.Stop waiting hours for yeast to work and use ADY.
>>21826584That will probably be too warm. Does your oven have a "proof" setting? That usually works by cycling the light on and off to maintain a temp around 90F.
Would i be able to make a starter using my own poopy? Like lets say I collected a nice, steaming turd pile fresh from my doodoo hole, and took it and the dough i was planning on using and sat them next to each other in open air for a few hours. Would that be enough to start a culture? Or would i have to actually take a tiny little shit speck and mix it in (not enough to affect the taste) in order to ensure a proper population of poopoo bacteria? Would this even by safe? Women do nasty things like using vag yeast, i don't think this would be any different.
>>21826318Knower here. Ignore all the other retards.I usually make sourdough from full grain rye flour (the definitive best flour for this) by putting in 1:2 flour:water, leaving it in a warm place for 3 days, then feeding, then another 2 days. This usually gives me a starter sufficient to make bread with.Later you feed it once a day outside and keep it in the fridge.>>21826430Way too cold. Put it on top of your fridge or some other warm place.>>21826443>Is your water particularly chlorinated?This retarded shit is repeated ad nauseam by people who don't understand a single thing about chemistry or microbiology. This is not a real thing. Chlorine concentrations in drinking water are too small for any meaningful antibacterial properties.>>21826606>I also mix it about 2-3 times a day.Don't bother with doing this. It is not necessary. Just make sure you mix all the flour in when feeding.>>21826671Rye is EASIER to get started with than white wheat flour. It's not going to grow as much (it is rye) but it will give you a much better bacterial culture.
>>21826847>I usually make sourdough from full grain rye flour (the definitive best flour for this)Why?
>>21826889More nutrients and less prone to spoilage.
>>21826847Mine is so chlorinated it smells like pool water and makes everyone nauseous to drink. The city always says it's from "cleaning" but it's never improved after years. :')The whole city isn't like that, seems to be my neighborhood.
>>21826847Knower, what do you make with your rye starter?Rye bread or multi-grain bread, or other stuff?
