The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My New Starter

Kodiak7777's picture

My New Starter


         I have decided to make a sourdough starter.

Using approx 15 grams of bread flour and 15 grams of fresh pineapple juice, I have created this

It has a consistency of thick pancake batter.

I have the starter in a glass jar, with a loose lid on top, and its sitting next to a rice cooker for warmth.

The last starter I made didn't seem to rise enough when I made bread, even after a 5-10 hour first rise.

My hopes are that this starter will be more active.




Ford's picture

I use King Arthur all purpose flour for making and refreshing my white flour starters. There is no need in having the extra protein in the starter. A little added rye flour may give the starter a little extra start for the lactobacteria.

Don't forget that it will take a couple of months for the starter to mature, though you may be able to make bread a little earlier than that.