The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

New Here with questions on beginning a starter

joethebaker's picture
joethebaker

New Here with questions on beginning a starter

Hello everyone, this is my first post here. I am new to the forum. i have some understanding of bread, fermentation etc.. i would say there is still a lot to learn. What interests me most is that I'm always learning as there are so many variables that come with making the perfect bread.

Most of my experience up until now has been with commercial yeast needless to say I prefer sourdough breads and even breads that use preferments much better.  Ive never really gave sourdough a chance years ago I made a starter and ultimately never did much with it. 

I've begun feeding a new starter and i hope to expand my knowledge learning as i go from the talented people on this platform. 

As far as my new starter Im on day 5 currently feeding a 1:1:1 ratio. The 2nd and 3rd day it bubbled and looked promising. day 4 and 5 (today) its lost all activity it seems. from what i read this is normal? I've only been using bread flour and water. Due to covid-19 I am using what i have as opposed to searching for whole wheat or rye to use. Hopefully it hurries along and i can start baking soon!

Any help, advice and tips are really appreciated. 

Thank You

Danni3ll3's picture
Danni3ll3

You are off to a good start. It is normal to have a starter slow down after a couple of days. I’ll spare you the details why but if you really want to know, do a search on this site. Back to your starter, stop feeding and just give it a good stir every once in a while. When it is good and bubbly, start feeding it again. Good luck!

joethebaker's picture
joethebaker

I’ll give it a try! Thank you so much!