starter taking too long?

[guvna]

so, i'm trying my hand at some sourdough. i've had the starter going for a week now. it smells pretty good but it doesn't seem very pungent. how do i know when it's done? my house is usually below 70* and i think that's delaying the process. i can hardly wait!!!

 

[guvna]

thank you!

 

[roo-b-q'n]

Do you have bubbles around the edge of your bowl? If so you should be good to go.

How did you go about making your starter? What were your steps?

 

[irish]

Chlorinated water? You might want to start over with bottled water.

 

[bbqboy]

Newcomer here. How do you make a starter batch for sour dough bread? Thanks in advance.

 

[drlouis]

never use metal utensils in your starter. I'm not sure why, but I've read it repeatedly

 

[guvna]

yes, i did use tap water. i wasn't thinking about the fact that city water is treated. it's all bubbly though, and is smelling good; do you really think i should start over? i heard about the metal utensil thing too, i just didn't think it would matter... thanks for the input!

 

[roo-b-q'n]

If it is reacting and smells good, I would toss half of it and put in half the amount of the original amount of flour and 1/2 the amount of the original amount of water (use bottled water). This will refresh/renourish it and it will be fine to use. Or you could use the amount you will be throwing out and make a loaf of bread.