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.

 

[Fueling Around]

Good advice above.
The only thing I have to add
Use a blend of flours.

 

[voyager 663rd]

My, a lot of info above so thanks. BUT I do 90% of that already so I'll try to reply to each item.

1)DItch cloth. IF it's drying out (and it is dried out on top and around the outer edge), how does removing the cloth prevent MORE evaporation? If it's covered won't that slow down moisture escaping?

2)I remove 20 gm of starter and put THAT into a clean jar

with the new 20gm rye & 20gm water.

2a)You're upping the amount to 60gm. I was wanting to maintain a small starter for small (ie 1) loaf when it was ready. Does adding a larger amount of new flour/water make for a more "assured/successful" starter?

3)using AP in addition to rye. Doesn't AP have less "nutrients"?

4)tap water BUT: it has been filtered AND left overnight (at this stage 4 nights) to eliminate chlorine.

5)every 12 hours at same time for removal feeding.

6)The ONLY thing I'm not doing is: a)letting it sit untouched for 5 days (replacement was started on the 3rd day) and not using AP flour (only 100% fresh ground rye--i have a grain mill).

So, after the above: do I / should I just start over from scratch or can I continue with this current mix?

 

[BrianGSDTexoma]

As a last resort several of us have starters and someone I sure would send you some. Can easily convert a starter to rye.

 

[chopsaw]

You're upping the amount to 60gm.

I remove 20 gm of starter and put THAT into a clean jar

I started with 9 grams of dried starter I got from Rick .
He also sent me directions to not discard until day 4 or five .
I actually split it into other jars , and fed them all . I was up to 5 at one time .
It all started from the same place , and fed them the same , but 2 of the 5 were strong reactions , so those 2 survived and the others got dumped .

should I just start over from scratch

My opinion is no . Keep going with what you have . When you discard next , start another jar .

Like said above , watch the bubbles .
Try to keep the sides of the jar clean so you can tell if it's doubling overnight , and falling back down before you see it .

Rick helped me get mine going , and made me understand that most people think they messed up , when it just hasn't taken off yet .
You Can't hardly kill it once it's going . I feed and keep it in the fridge . Feed every couple weeks . I've let it sit a month . Comes right back .

I keep a clean jar on the counter . I weigh that , then zero it out .

That way when I put the starter jar on the scale , I know how much is in there .
Then feed accordingly .

every 12 hours at same time for removal feeding.

I did 24 hrs or daily to start .
Keep going .
I fed mine with a blend of AP and Whole Wheat to start .

 

[miller51]

My house is always cool and I do a fair amount of sourdough, something that helps mine from the temp standpoint is I have a heat mat that goes under plants that I believe is 80*, it really helps them take off if the starter is struggling.

Good luck and keep at it, it's so worth it once you get it going!

 

[sandyut]

I picked up a rescue starter from one of the guys on here...so thats all I know. it took longer than I expected, but jumping into SD is an adventure. Not like any other bread making I have done, but totally worth it

 

[BGKYSmoker]

You can use any flour you like

BUT

Sourdough starter is going to take longer than 5 days before you use it to bake......Shoot for 14-18 for a mature starter.

I have some dehydrated starter from 2018 if you need any.

 

[voyager 663rd]

You can use any flour you like

BUT

Sourdough starter is going to take longer than 5 days before you use it to bake......Shoot for 14-18 for a mature starter.

I have some dehydrated starter from 2018 if you need any.

yes and no so thanks.

I want to basically start over BUT with what I have right now and we'll see. I did NOT feed it this a.m. It's at 60gm and percolating on my heat vent at 80o with zero activity showing at this time.

Linen cap------> on or off? You say having it ON will cause it to dry out. How? It's not as if it's touching the starter and absorbing moisture. Just don't understand that so.....?