March 5, 2008 - 5:26pm
Sourdough Starter Barely Starting
I am 15 days into a Hodgson Mills Rye flour starter and I have bubbles but only a 50% expansion of the starter. The ambiant temp is about 66 degrees.
I am using 1:2:2 (starter. flour, water) but it is looking pretty weak.
Do I try
- 1:3:3 or more...
- Pineapple juice..a dash
- A bit of yeast..a dash
- More patience..a lot