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My sourdough starter took a full month to actually work
I followed the basic recipe from a baker in Seattle, feeding it every day with whole wheat flour. For three weeks straight it just sat there like a sad pancake batter. Finally, on day 22, I switched to rye flour and kept it in my oven with just the light on, and it doubled in size overnight. Anyone else have a starter that took forever to get going?
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danieltaylor2mo ago
That rye flour trick is a lifesaver (it's like starter jet fuel). The oven light trick is also perfect for that steady, gentle warmth they seem to love.
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grayb641mo ago
Rye is a total game changer for my starter too, @danieltaylor. It just makes the whole thing way more active and reliable. I tried other flours but nothing gives it that same kick. The oven light trick is solid, but my kitchen runs cold so I sometimes use a heating pad on low. It's all about finding what keeps a steady temp for your own setup. Once you get that warmth right with the rye, it's almost impossible to mess up.
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richard_wells592mo agoProlific Poster
My starter actually hates rye, it just makes it sluggish. I've had better luck with the microwave light trick than the oven one, danieltaylor.
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