The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

starter problems

home_mill's picture

Starter problems

November 15, 2010 - 1:56pm -- home_mill

I have been making sourdough for several years.

My original starter went bad due to a period of several months were I stopped baking and neglected to take care of the starter.

I ordered a new dried San Fransisco sourdough starter.

I followed the directions which were to feed with 1 cup flour and 3/4 cup water every 6 to 12 hours and keep at 85 degrees.

After 5 days it was supposed to double between feedings but it did not rise at all. It did have a sourdough starter smell to it and some slight bubbles.

jimmykx250's picture

starter not bubbly and doubling

September 10, 2008 - 5:31pm -- jimmykx250

I have a starter over a year old. Purchased from KAF. It never seemed to be as active as it should have been from the get go. I keep it in the fridge and feed it once a week or so. I usually pull it from the fridge let it sit overnight to warm up then feed it 1,2.2,2 (starter,flour,water)ratio discarding some first to keep the over all size around fifty grams. It smeels great and does develop a greenish hooch on top in-between feedings. I do get bubbles just not very active and never seems to double in size.  Should i think about starting over?

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