February 20, 2010 - 9:01am
starter
I made Rye sour starter from the book secrets of a jewish baker yesterday, and the starter has very little bubbles does that mean the starter is no good. I keep my yeast in the freezer.
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I made Rye sour starter from the book secrets of a jewish baker yesterday, and the starter has very little bubbles does that mean the starter is no good. I keep my yeast in the freezer.
Have patience. Feed it again every day. For some good directions go to:
http://www.sourdoughhome.com/sourdoughfasttrack1.html.
Ford
... patience to that starter. It will be several days before you get good activity. And several days more before it's a really useable starter.
Starters are not instant and will take their own sweet time to get to the point they're active. You started yesterday so you have a fair ways to go yet. Depending on the room temp, hydration, feeding schedule, etc. things will progress slowly or even slower. One thing it will not do is progress fast.
So while you're waiting for it to get it's starter act together, read up on the numerous starter threads in this forum. Get familiar with what's actually happening in that flour paste so you understand what's going on and why it's taking its time. You might want to read Debra Wink's pieces for a really good understanding.
Give it time and you'll get a great starter that will last you years.
But you must have patience.
Paul
Starter step by step