Finally cracked the code on my sourdough starter after 2 months

Honestly I was about to toss my whole jar after it kept floating and smelling like acetone no matter what. Tried feeding it at 1:2:2 ratio instead of 1:1:1 with filtered water and it doubled in 6 hours flat. Has anyone else tried a different feeding ratio that worked better than the standard one?

3 comments

3 Comments

reese_perry61mo ago

I've been baking with sourdough for about six years and I've gone back and forth on ratios. 1:1:1 worked fine for me for a long time but switching to a stiffer feed like 1:5:5 really helped slow things down and gave me a much more reliable rise. Different kitchens just call for different things.

gavine411mo agoMost Upvoted

Ngl 1:1:1 keeps things simple and my starter never needed that much fussing around.

ninab951mo ago

Right after I started feeding mine at 1:3:3 it turned right around and I haven't looked back. It's wild how much of a difference that little tweak makes, isn't it?

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