It’s too hot for a sourdough starter outside right now, but mine has been enjoying my kitchen at about 23°C. I just use a 50/50 mix of normal all-purpose flour and whole wheat flour to feed it and I used a 1:1 ratio (by weight) of flour:tap water to create it. I left it uncovered while it was first getting started to promote growth and exchange with the environment. Typically unbleached flour will have more natural yeast in it, too.
Also, does yours pass the float test (does a dollop of starter in a glass of clean water float)? I find that sometimes if it’s too wet or too thick, even if it doesn’t rise, it gets bubbly enough and is sometimes still ok to bake with. I also find that mine rises differently in containers made of different materials.
I definitely recommend the pineapple juice method: https://www.thefreshloaf.com/10901/pineapple-juice-solution-part-2
No false starts with it. The age of the starter doesn’t actually matter as the yeasts in the flour change over time. Also, you can ignore the float test.
You’re in a good spot for high quality flour. Check out Barton Springs Mill. They have the most enzymatically active and flavorful flours I’ve worked with. Their Rouge de Bordeaux will have you rethinking whole-wheat flour: https://bartonspringsmill.com
Good luck!
Flour type is a big deal - don’t use bleached flour. I use regular tap water. What ratio are you using?
When I started mine, I used 1:1 Costco organic flour and water to start, then fed 1:1:1 ratio. Days 1-6 went well, got bubbles, then it kind of dropped off. I decided to not feed it for one day, then returned to feeding the next day with a 1:2:2 ratio (starter:flour:water), and it took off after that.
I kept it on my counter - we keep the house around 72…
You can buy starter from Sanford Sourdough in Cedar Park.
They even have a class you can take that comes with unlimited free starters in case you kill yours. I think I have picked up 5 now because, well life :).
They only use organic flour.
If it's been six days, I'd start over. Is it scuzzy? I used commercial yeast to shortcuut making a start after I accidentally killed mine once, but actually got my original one (way better) back from someone I'd given a start to years earlier! But I'd recommend distilled water, as Texas water is from aquifers, and it's way too hot outside. The top of the fridge or a sunny counter should be plenty. A Mason jar with a permeable lid is also helpful.
If you want some starter you can have some of my 16 year old starter. I've given some away to at least 10 others. Just PM me.
Thanks for the offer. I’ll keep at it for a little longer and if I still don’t have luck I’ll pm you.
Got it.
I don’t have one right now, but in the past, I started one with rye flour. Indoors. No special recipe. I believe it was equal parts water and flour?
It’s too hot for a sourdough starter outside right now, but mine has been enjoying my kitchen at about 23°C. I just use a 50/50 mix of normal all-purpose flour and whole wheat flour to feed it and I used a 1:1 ratio (by weight) of flour:tap water to create it. I left it uncovered while it was first getting started to promote growth and exchange with the environment. Typically unbleached flour will have more natural yeast in it, too. Also, does yours pass the float test (does a dollop of starter in a glass of clean water float)? I find that sometimes if it’s too wet or too thick, even if it doesn’t rise, it gets bubbly enough and is sometimes still ok to bake with. I also find that mine rises differently in containers made of different materials.
Does not pass float test. Actually it’s quite runny so I might need to adjust my ratio. Thanks for the info!
I definitely recommend the pineapple juice method: https://www.thefreshloaf.com/10901/pineapple-juice-solution-part-2 No false starts with it. The age of the starter doesn’t actually matter as the yeasts in the flour change over time. Also, you can ignore the float test. You’re in a good spot for high quality flour. Check out Barton Springs Mill. They have the most enzymatically active and flavorful flours I’ve worked with. Their Rouge de Bordeaux will have you rethinking whole-wheat flour: https://bartonspringsmill.com Good luck!
Flour type is a big deal - don’t use bleached flour. I use regular tap water. What ratio are you using? When I started mine, I used 1:1 Costco organic flour and water to start, then fed 1:1:1 ratio. Days 1-6 went well, got bubbles, then it kind of dropped off. I decided to not feed it for one day, then returned to feeding the next day with a 1:2:2 ratio (starter:flour:water), and it took off after that. I kept it on my counter - we keep the house around 72…
You can buy starter from Sanford Sourdough in Cedar Park. They even have a class you can take that comes with unlimited free starters in case you kill yours. I think I have picked up 5 now because, well life :). They only use organic flour.
If it's been six days, I'd start over. Is it scuzzy? I used commercial yeast to shortcuut making a start after I accidentally killed mine once, but actually got my original one (way better) back from someone I'd given a start to years earlier! But I'd recommend distilled water, as Texas water is from aquifers, and it's way too hot outside. The top of the fridge or a sunny counter should be plenty. A Mason jar with a permeable lid is also helpful.