The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Started a starter

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Floydm's picture
Floydm

Started a starter

I am trying to start another sourdough starter. I started it a couple of days ago.

I looked at SourdoLady's starter recipe but didn't have any pineapple juice in the house, so I began with 1/3 cup whole wheat flour, 1/3 cup water, and a half a capful of apple cider vinegar. Day two (today) I added 1/3 cup water and 1/3 cup rye flour.

I'm not seeing any signs of activity yet, but neither of the flours are particularly fresh so I may not have enough wild yeast in them to get started. I figure I'll give it one or two days of food and if I don't see any signs of life I'll dump it and try again.

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SourdoLady's picture
SourdoLady

Floyd, good luck with your new starter! You can sub orange juice for the pineapple juice if you have some of that. The juice really does help because it prevents the bad bacteria from getting a foothold and ruining the starter in the early stages. The vinegar should do the trick, though. It is the acidity that makes it work.

It is normal to not see any activity until the 3rd or 4th day, but sometimes it starts sooner.

Floydm's picture
Floydm

Thank you for the tips (and your previous posts on the subject, which have all been quite helpful).

I think I'm seeing a little bit of activity this morning, so I will be feeding it again today. I'm thinking I may pick up a handful of organic raisins at the grocery store today and add some raisin water to the starter, which worked well for me last time.