starter is not rising
Hi, I’ve had problems trying to create a sourdough starter. I'm new to this. I most recently used all-purpose unbleached flour. I kept the temperature at 80. When adding water it was also at 80.
On day 3 I started removing and then adding 60 grams of water and flour. There was some bubbling but no significant growth in volume. Around day 5 some hooch developed. I read that this meant it needed to be fed. The following day, I fed the starter in the morning and at night. There was some growth, but did not double and the smell was not very strong. It did not float
A couple of questions – is AP white unbleached flour the best to use or should I consider another? Also when feeding twice a day, is it correct to remove the same amount of starter that I’m adding with fresh flour and water for each feeding. I’m wondering if I’m leaving enough starter before adding flour and water.
I’ve got two bread books. One starts with 60 grams of flour and 60 grams of water. On day’s three to seven, starter is removed and flour and water is added. In the other book – it's fed each day, however on day’s 4 and 5 a portion of the starter is added to a new jar before feeding. Is one method preferable to the other?
Any help appreciated.
Thanks,
Richard
Edit: you don't have to start over, but you should read what Debra says about the phases so you know how to proceed. If it were me, I would mix in some rye with what you have (organic is better for this) and then proceed with what she says...
Debra Wink's pineapple juice starter has never failed me the many times I have gotten back into sourdough after moving, etc... http://www.thefreshloaf.com/node/10901/pineapple-juice-solution-part-2
I suggest you get started and then scroll down the post to read what she says about the phases so you understand what is going on. Then you can go read the techical part at the beginning and/or go back to part 1 and read where it all started (http://www.thefreshloaf.com/node/10856/pineapple-juice-solution-part-1). This is what she says (btw, organic rye is the best to use where she says whole grain flour, on day 4, you can switch to all purpose if that is the one you like):
Day 1: mix...
2 tablespoons whole grain flour* (wheat or rye)
2 tablespoons pineapple juice, orange juice, or apple cider
Day 2: add...
2 tablespoons whole grain flour*
2 tablespoons juice or cider
Day 3: add...
2 tablespoons whole grain flour*
2 tablespoons juice or cider
Day 4: (and once daily until it starts to expand and smell yeasty), mix . . .
2 oz. of the starter (1/4 cup after stirring down-discard the rest)
1 oz. flour** (scant 1/4 cup)
1 oz. water (2 tablespoons)
Thank you for the suggestion. I'll try mixing that up today