September 21, 2015 - 5:59am
New starter not rising :(
Hi guys. I started a new starter based on http://yumarama.com/968/starter-from-scratch-intro/ and am on day 5 now and i see a few bubbles along the side and the lid of the jar swells up but it hasn't risen any yet. It was suggested to keep on the day 1-3 feeding schedule but switch to water until it starts rising so last night was the first feeding of rye flour and water. It's been cool here so I'm hoping that's the big issue here. I guess I'm just looking for reassurance that I just need more patience lol. It smells fine, no funk, but not very yeasty yet, but that could be being masked by the juice. Thanks for any input on this!
Btw, I used orange juice not pineapple. And Bob's red mill organic dark rye flour
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will help tremendously. Temperature is the most important thing at this point.
Patience is the key to making sourdough bread and even more patience to get a starter going from scratch, I believe your starter is doing just fine. The concentration of the yeast and the lacto-bacteria is not high in the original flour, so it takes a while for them to become active and then to start reproducing and building the starter. Don't feed any more than the ratio of 1:1:1 by weight of starter:flour:chlorine-free water and do that only once per day until you get a really active starter, about two weeks. Don't forget to discard half of your starter, before feeding, or you will have much more starter than you will be willing to handle.
I would not consider your starter really mature until after it is one or two months old, but it can probably be used after two weeks.
Ford
Thanks guys. It seems to be ok, just slow. It's been more like 60-70 but I thought I would at least see SOME growth. The fact that it doesn't stink seems to be positive so I'll just give it some time. Thanks again!