The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Starter day 9

Maryml's picture
Maryml

Starter day 9

my starter just does not seem very active for day 9 :( I am feeding once a day, removing 140g of starter and feeding with 70g each flour and water. the recipe I am following says don’t skip any feedings. I am placing the starter in the oven just to keep it out of drafts etc. Any advice on why I’m not seeing more activity?  Thanks!!

Lechem's picture
Lechem (not verified)

1:0.5:0.5

With each feed the fermented flour is more than the fresh flour. 

Actually you didn't say how much starter you keep to feed so I don't know why I came to that conclusion. Perhaps a bit more about your starter feed. What's the ratio of starter to fresh flour and which flour are you using? You can still do the experiment below. 

A little experiment... With the discard try another feed of : 30g starter (discard) + 65g water + 85g flour (70g bread flour + 15g whole-wheat flour).

See what happens. 

Maryml's picture
Maryml

Thank You! I was not quite understanding your original response about the ratios, but for the recipe I am following for each feeding it is 140g of starter, 70g flour and 70g water. I am just using King Authur Bread Flour. I will get the whole wheat flour and try your experiment!  If it works do I just keep repeating that same feeding daily  until I can get the starter to double in size? Thanks again

Lechem's picture
Lechem (not verified)

Each feed is 1:0.5:0.5

Ok for the beginning but each feed there's more fermented flour than fresh flour. It'll make an already liquid starter more watery. What does your starter smell like? 

You can try the experiment with just bread flour for now. I only said to add some wholegrain as I think wholegrains are good in a starter but the experiment with only bread flour will be fine. 

Maryml's picture
Maryml

Actually smells OK. for several days it smelled like dirty socks (husband asking if I really intend to bake with something that smells like that) but now it’s milder and smells more like bread. I’ll try your suggestion with just the bread flour, I never made it to the store this morning anyway :)

Mini Oven's picture
Mini Oven

"starter to be?"

The fact that it isn't separating is a good sign.

           If you can get the starter up to 75°F to 78°F that would help it.  Skip a feeding too!  

Maryml's picture
Maryml

Thanks! I don’t know the exact temperature in the oven (I don’t have a proofing mode) I am going to try it on the counter