The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Starter troubleshooting

Marianne21's picture
Marianne21

Starter troubleshooting

Hi ,

My starter is fed twice a day, 1.1.1. 30.3030g... 40% unbleached white flour, 40% whole wheat and 20% rye...

Its like 3 weeks old and i cant get it to double in 3 to 6h... its kept at warm temperature... it takes like 10h to double... 

Is it because its not mature yet? ...should i raise the ratio to 1.2.2.

My patience is out! 

Thx

DanAyo's picture
DanAyo

Just finished working with a user, ‘FirstBase’ concerning his new starter. NOTE - we worked via PM to avoid the possible confusion of so many bakers offering differing suggestions. All sourdough bakers are well aware of the possible problems when starting a new starter.

You mentioned keeping it warm. What temperature is it held at? 80-82F is ideal.

Also, the solution for FirstBase was 100% extraction organic whole wheat. The flour itself contains the microbes necessary to populate the starter. Rye is the best for this. I contacted Bob’s Red Mill to be sure it filled the qualifications and they assured me it did. HERE is a Amazon link. You will not need to use this expensive flour once your stater takes off. 

If you decide to follow this recommendation, just continue your 1:1:1 using 100% rye until it starts to mature.

What ever you decide, please keep us posted. Closeup pictures can be helpful.

I wish you good luck.
Danny

Update - about 8 months ago a Starter Primer page was started. It is a work in progress but you may find something of interest there. It really needs to be finished.

zachyahoo's picture
zachyahoo

Just checking: you’re not feeding it again until it doubles right (or shows some significant signs of fermentation)?

Marianne21's picture
Marianne21

Yes...feeding  at peak or right past peak to make it stronger...now slowly raising rye content... its taking 8h to peak, before it was 10h..

Really really it needs a lot of patience...hopefully i will go down to 4h soon 

DanAyo's picture
DanAyo

What is the ambient temperature near your starter?

Marianne21's picture
Marianne21

I raised the rye content in the flour and kept warm, it started exploding...i cant control my starter anymore...

I lowered again the rye content...

I feed 1.3.3. Three times a day and it keeps doubling in 4 to 5h maximum...

I feed at peek.

🙈

Marianne21's picture
Marianne21

Yes...feeding  at peak or right past peak to make it stronger...now slowly raising rye content... its taking 8h to peak, before it was 10h..

Really really it needs a lot of patience...hopefully i will go down to 4h soon