Seed Culture Problems
Hey, I'm looking for some advice from this wonderful community of bakers that I have found. I made a sourdough starter about 4 years ago but had to discard it when I moved recently and am having some trouble making another. I"m following the BBA recipe and have attempted to make two starters to see if one would develop but on day 3, I haven't seen any rise in the dough so i'm looking for some questions! One starter is made from Hodgson mill Rye flour with pineapple juice and the other is made from King arthur flours whole wheat flour with orange juice. They are both in a 4 cup measuring cup with plastic wrap covering them. Like I said, neither has shown any signs of fermentation, any pointers or hints are welcome! I miss my sourdough! Thanks!