The Fresh Loaf

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Problem with my starter, need help

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themagicone's picture
themagicone

Problem with my starter, need help

I've been baking for about a year and every loaf is getting better. I decided it was time to make some starter and try some sourdough. Well I started with 100% rye flour at 120g flour/120g water. It started great, rising the 1st day. Started feeding it on the 3rd day by dumping 120g of the mix and adding 60g bread flour/60g water. I have been feeding it everyday and it now has some strong smell coming out it, which I heard is good? Anyway, I can't get it to rise at all now, it just bubbles a tad and its slurry now that can be poured. My dirrections I have state just keep feeding it till it doubles after feeding but I'm getting nervous after a week of feeding. Should I add some RYE flour back in? Help!

SourdoLady's picture
SourdoLady

Just keep up with your feedings. The initial bubbling is not yeast, but bateria, which is normal. You are almost there. This is where most people give up and quit. I'll bet within a day or two you will start to see good yeast activity. Stir it vigorously several times a day. Once it shows good yeast activity you will need to feed it two or three times a day. You will know when the real yeast starts to grow because it will smell like yeast dough. Hang in there and keep us posted!

themagicone's picture
themagicone

Well I kept feeding it, nothing but a weird smell. I finnally added 60g rye/60g water to see what will happen. How long should it take to become active?

Debra Wink's picture
Debra Wink

Your instincts were good to go back to a feeding of rye---as long as it is whole grain rye (I'm not sure if that's what you meant by 100% rye in the first post). It's the whole grain part that's important. You want to feed it once a day, but not more than doubling it at feeding---i.e., 120 gm your starter + 60 gm whole rye (or whole wheat) flour + 60 gm water. That should get it going for you :-)