The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Starter advice needed, pls and thank you :)

nomnom's picture
nomnom

Starter advice needed, pls and thank you :)

Hello there! I'm very new with the sourdough realm but have been itching to try for many years now. 

I'm not sure if I am on the right track with my starter that I began last Sunday and would love some pointers.

I'm currently trying this 100% hydration recipe.

The picture attached is today's starter. I am using a quart mason and the stuff above the surface is just wet starter from when I tipped it around.

 

Day 1

100g stone ground rye flour

150g lukewarm water @85 degrees F

Day 2:

70g mature starter

50g stoneground rye flour

50g unbleached all purpose flour

115g lukewarm water @85 degrees F

Day 3:

Same as “day 2”

Day 4:

70g mature starter

50g stoneground rye flour

50g unbleached all purpose flour

100g lukewarm water @ 85 degrees F

Day 5:

Same as “day 4”

Day 6:

50g mature starter

50g stoneground rye flour

50g

unbleached all purpose flour

100g lukewarm water @ 85 degrees F

Day 7:

25g mature starter

50g stoneground rye flour

50g unbleached all purpose flour

 

100g room temperature water

My first day I made a mixture of 1:1 KAF white whole wheat and regular organic rye. I halved this mixture since I didn't have enough rye for the 7 days. It went from smelling like wet flour to something sweet in about 4 hours.

2nd Day, Smelled floral and peach-like with bubbles on top and throughout. Rose about halfway. I fed it all rye and organic milled ap flour. My feeding starts at 6:30 p.m. and there was a lot of bubbly activity already by midnight and nearly tripled. 

3rd Day, I noticed even bigger bubbles on the surface but the rise has fallen and left streaks down the side. The smell has developed into a yeasty and sweet tangy sour. I fed at the same time but instead of the organic flour, I switched over to KAF AP since I had more of that. Hours passed and I kept it in my microwave for warmth but not much activity at all. 

4th Day, I checked this morning and did not see any rise. It still smells quite yogurty, but not many bubbles on the surface. The starter seems very wet and perhaps the bubbles are trapped and cannot rise. 

I was thinking of going back to the organic flour and use 1:1 mixture of rye(very little left now) and WW KAF. It seemed to like that the first time haha.

I'm trying to be patient but also am wondering if I can help it along with its timeline more. Any help would be appreciated! 

 

Danni3ll3's picture
Danni3ll3

Keep feeding it like your last day. It takes time for a starter to mature.