The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

How do you know the bubbles aren't from stirring?

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Caustic One's picture
Caustic One

How do you know the bubbles aren't from stirring?

I'm on day six of my starter and there are bubbles, but the starter doesn't rise and it does not look anything like the other starters I've seen on TFL.  How do you know the bubbles aren't just from your aeration of the starter?  It's been 70's to 80s where I live, I usually put the starter in the garage at night because it's warmer there. 


I used the pineapple juice and the whole wheat flour and followed Sourdo Lady's directions.  I've been feeding it twice a day for the past two days.  Am I just being impatient?

SourdoLady's picture
SourdoLady

Just be patient and it will get there. Don't feed it twice a day until you see it get nice and bubbly, though. In the beginning stages too much food  will slow things down. Until the yeast cells wake up and are growing, it does not need a lot of food. Once it gets active, feeding twice a day is good and you also might want to thicken up the consistency. I'm guessing that you will see more activity in a couple more days or so.

Caustic One's picture
Caustic One

Last night I was feeding Slow Joe and my husband said "Are you sure you're supposed to be messing with that as much as you do?"  And I said "Yes, I have to feed it everyday, it's like a pet."  So I discarded and kept a little over 1/4 cup of the goo and mixed in my 1/4 cup of rye/wheat mixture and a scant cup of water and this morning I opened the oven - and WHOOSH!  Slow Joe doubled!  Yay!