The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Problem Sourdough starter

Drouinhomebuilders's picture
Drouinhomebuilders

Problem Sourdough starter

Hi yall

 I'm completely new to baking entirely, I baked my 1st baguettes tonight & they were acceptable, in fact quite good

I've got a sourdough starter in the works that just won't start

I used Peter Reinharts recipe from artisan breads every day page 36-41, my ingredients are 3.5 TBS of KA blue label unbleached flour & 1/4 cup pineapple juice.

I did stages 1 & 2 & have kept the starter covered with Saran Wrap & whisked it 3-4 times each day, I'm 96hrs into it & have no activity in the starter at all........ WHAT AM I DOING WRONG?

Thanking you in Anticipation, 

Peter

doughooker's picture
doughooker

My advice: don't add any more flour.

Give it another half week, stirring once per day.

Do you see any surface bubbles?

Nim's picture
Nim

something similar. After nearly 4 years I am trying to get a sourdough started again. Started from a SF culture someone sent me. Day 4: and I saw some greenish-yellow fungus on the sides. Emptied it and used a small portion in a new jar and fed it. Fingers crossed...think it will live, folks?

doughooker's picture
doughooker

Time will tell if any mold spores contaminated your new starter.

Were it mine, I'd have discarded the whole thing and started from scratch.

Ford's picture
Ford

Debra Wink and others recommend starting with whole grain flour (rye or wheat} as these contain more of the yeast and lactobacteria.  The pineapple juice also gives a head start by adjusting the pH to about 3.5.

Ford

 

Drouinhomebuilders's picture
Drouinhomebuilders

Thanking everyone for their replies, I will stick with it & see what happens, but also plan on starting another today with King Arthur White Whole Wheat & pineapple juice.............

I see NO AIR BUBBLES AT ALL in the original starter, it smells right, just no bubbles or activation

I will let yall know if the original comes to life

 

Thanking everyone

 

Peter

doughooker's picture
doughooker

If your whole-wheat-and-pineapple-juice starter doesn't take off, you might try adding a teaspoonful of diastatic malt powder.

nomadictraysah's picture
nomadictraysah

So glad this site exists!

I'm attempting sourdough starter as well, and live in Nevada, so I have high elevations and a very dry climate. The interior of the house stays mainly between 76-82 degrees F.

Day 1 - 3 everything looked good but i had difficulty with getting rising out of the starter.

Day 4 - 5 skin started to form on top of starter. Scraped off skin and continued with directions. 

Day 10 Skin and blue mold on top of skin. Scraped off skin, starter smelled the way I remember as a child: tangy but not gross. Still no rising. I tossed the whole thing and went online to search for answers.

Additional notes: I used regular white unbleached flour, glass bowl and a tea towel. Wondering if I should have put a band around the bowl? 

Any suggestions? I am desperate to make my own bread out in the desert.