The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Day 2 and my starter is bubbling!

PaddyL's picture
PaddyL

Day 2 and my starter is bubbling!

It's bubbling away and it's only Day 2.  I used whole wheat flour and orange juice, and I'm keeping it beside my computer, not the warmest place in the world, but possibly the warmest place in our flat.

jeffesonm's picture
jeffesonm

I just started one too and after 36 hours or so it was bubbling away... I used rye flour and water.  Is this okay?  I've been feeding it 1:2:2 since and the activity seems to have slowed down?

andrew_l's picture
andrew_l

Is what Maggie Gleezer recommends, and it does work really well.

 

Good Luck!

 

Andrew 

PaddyL's picture
PaddyL

Mine is so bubbly you'd think I'd put in soda instead of spring water.  How much does it expand eventually I'm not sure, but mine has doubled at least, and that's on one of the worst winter days yet.  It's not even terribly warm in the flat.  I'm giving it time and lots of encouragement.