Yet another newbie - fustrated trying to make a starter.
As you can guess, I’m new the site and bread baking as well. I’m trying to learn from book, web, etc and have had pretty good success. However, this sourdough thing has got me a bit frustrated. I know you guys hear a lot of this, but I’ve been searching this site and researching of a couple weeks now, and am coming up short on finding an answer to my issues. I’ve been trying to get a sour dough starter going. I started with “Starting a Starter - Sourdough 101, a Tutorial” from this site last week and it seemed to fail, so I’m now trying it again. I’m also am attempting Peter Reinhart’s starter that is in BBA. Of the 3 they all seem to react similar around the Day 3 mark. I’ll start by explaining results from Sourdough 101:
I get a little rise while just rye and water(Sourdough 101) but when I add the AP flour and water, things just stop. On both of the starters from Sourdough 101 this was the case. I let the first sit for about 7 days on the Day 4 step. Not sure if I was suppose to feed it again or not. I added a tbs of rye and little water, still nothing . I used Hodges Mill Rye, Distilled H20 and KA AP. Temp in my house is typically 67-68. Eventually I just tossed it and started over. With the current starter from this, I changed the h20 to Spring Water. Got a little rise on day 2, added the AP flour/water for day 3 and got nothing. I didn’t add the Day 4 to wait for the rise and it is exactly at the same spot. I’m at day 5 with no results. Do I feed it? Spike it? Wait?
With the Peter Reinhart Starter, I used pineapple juice and Bob’s Red Mill Dark Rye. On Day 2 got about 50% rise. Added KA BF and Spring water for Day 3. Next day (day 4) I had about a 75% rise! I was very excited but waited for it to double. Marked it to see if I rose after that and it’s not budged in 24 hours. So now it has sat for 48 hours. I’ve not fed it and it’s still at same place on Day 4. It’s very bubbly on the top and I can see bubbles on the side but it’s just not moving right now. Should I toss ½ and feed it day 4? Should I wait another 12 hours? Again, temp in my house is b/t 67-68
(Side note: Why does PR’s starter formula call for such a large volume of ingredients. Seed calls for 4.25oz rye + 4oz juice, day 2 2.25oz Bread Flour and 2 oz h2o, day 3- toss ½ and add 4.5 oz flour and 4 oz h2o, and same on Day 5. Then for the Barm calls for 16 oz flour and 2 cups h20 and 1 cup of seed. Total Barm weighs 2.5 lbs. Seems like a lot of waste especially when the Sourdough recipe calls for only 4 oz of barm for the “firm starter” . Any thoughts? Other starters I’ve read about don’t call for nearly that much stuff – ie Sourdough Lady and Sourdough 101.)
Ok, Any help would be greatly appreciated. I’m trying to document everything and find what will eventually work. I plan on trying Sourdough Lady’s next and also trying the Starting a Starter - Sourdough 101 using pineapple juice for the first 2 days and switching over. Just seems to be a recurring theme. I’ve read patience, patience, patience. I’m ok with that but not sure if I should just be waiting or feeding while I’m waiting. : )
Thanks in advance!
PS: I really have read tons of stuff trying to figure this out on my own before posting this...