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Jenny1burger's blog

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Jenny1burger

I had a reliable, easy starter in Pittsburgh. I have been baking sourdough bread every weekend for the past year.

I just moved to Charleston SC and started a new starter with 100% fresh milled rye flour and water, the flour was purchased 1 year ago and kept in a sealed Tupperware container in a dark cabinet. The temperature in my house is 78F. 

It was very active the first night (which was unexpected) and continuously decreasing in activity over the week and minimally active after 7 days. It still has tiny bubbles, and smells sour, and passes the float test but does not rise whatsoever. I read Debra’s winks blog about bacteria being the cause that could be deceiving as yeast in the beginning. If this is the case can I still fix it? Start over?  I’ve tried it twice and the same thing happened. I’ve used purified water both times. 

 

What the heck is happening!? Any thoughts would be appreciated. I’m so frustrated I miss baking. 

Thanks, Jenny

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