Sourdough starter help

[voyager 663rd]

I've tried in the past to get one going- - -without success.

I still struggle.

Two clean jars with a cloth 'cap' each.

Fresh ground rye flour
Filtered & de-chlorinated water

In a 50-50 mix.

Four days now and zero activity.

day 1--20gm rye 20 ml water
day 2-just stirred to incorporate lots of air
day 3-removed 20 gm and added 20gm rye and 20 gm water into clean jar
day 4-removed 20 gm and added 20 gm rye and 20 gm water into clean jar

ambient temp is 74.

ZERO activity. Maybe too cool so moved to near hot air register at 80o

Nada.

Ideas?

 

[chopsaw]

day 3-removed 20 gm and added 20gm rye and 20 gm water into clean jar

I don't discard until at least day 5 . I've had it go 2 weeks before I got a result , then I started discarding .

Also did you have 20 grams left in the jar ? Feed by what's left . 1:1:1 . Not by what you dumped .

Use a mix of 50/50 flour to feed . AP/whole wheat or AP/Rye .

What water are you using ? If using tap water I put it in a jar , no lid , and let it off gas overnight .
I buy spring water from the store . Not as big a deal after you get it going , but to start , watch the water you use .

 

[BGKYSmoker]

First ditch the cloth, your letting in mold and drying the top of the starter.

Day 1: Make the starter​

• In a large, clear jar combine 60 g of your chosen flour and 60 g of warm water (around 85° F). A clear jar will give you a better view of the activity in your starter! Cover the jar and let it sit at a warm temperature (75-80°F) for 24 hours.
• Note the time you created your starter and try to stick to this time for future feedings.

Day 2: Give it time​

• Check your starter for bubbles on the surface, but don't worry if you don't see any activity yet. You don't need to do anything on Day 2. Let your starter sit at a warm temperature for another 24 hours.

Day 3: Start daily feedings​

• Spoon out and discard about half of your starter (60 g). Then feed your starter by adding 60 g (1⁄2 cup) of flour and 60 g of warm water to your jar. Mix until smooth. Cover and let rest for another 24 hours at warm room temperature.
• Tip: Save your sourdough discard! Sourdough discard can add flavor and tang to pancakes, cookies, muffins, and a myriad of other baked goods. I recommend keeping sourdough discard in the freezer to avoid waste and ensure you always have some on hand.

Days 4, 5 & 6: Continue daily feedings​

• At about the same time each day, remove and discard half of your starter and add 60 g flour and 60 g warm water. Your starter will begin to rise after each feeding and bubbles will form throughout the culture. If you still don't see bubbles at the point, keep discarding and feeding your starter consistently and make sure it's in a warm environment. It can sometimes take 1-2 weeks before a starter shows consistent activity. Be patient and don't give up!

Day 7-8 or 9: Admire your mature starter and plan your first bake!​

• You starter should now consistently double in size after each feeding. You should see lots of bubbles and your starter should feel light and fluffy when you spoon it. Your starter is now ready to use!
• Perform a float test to check whether your starter is ready to bake with: Feed your starter and wait for it to double in size (this typically takes 4-6 hours). Drop a spoonful of starter into a jar of water. If it floats to the top, it's full of air and ready to use.