Depending on where you are and how your tap water is treated, that could easily be the explanation for sluggish starter. A lot of places in the US specifically treat water with chemicals that kill microbes. Sourdough starter is microbes.
You might want to buy a gallon of spring water from the store and try using that instead of the tap water.
Oh wow, that’s interesting, I didn’t know that.
From now on I’ll use spring water. Thank you!
Can’t tell from the top only. Does it have any bubbles? What does it smell like? Has it gotten watery?
That’s why I brought up the topic about water. Might have to look into it. Find some mineral water that is pH neutral or lower.
Sorry, here’s a picture from the side. I haven’t been able to find a smaller container yet.
It has 1 or 2 bubbles, smells like regular flour to me, and isn’t watery.
Is it possible I started a “bad” starter and should try again?
I think with the time you spend “saving” this starter you can make a starter from scratch in quicker time.
What you’ll need is…
Wholegrain rye flour
Pineapple Juice (with no additives but vitamin C is ok)
Perrier Water
One small jar
Let me know when you have these.
Thank you! I’ve got them.
How big is the jar and which brand pineapple juice did you get?
I have an 8 oz and 16 oz jar.
I got Dole pineapple juice.
Ok… let’s go for the 16oz jar.
Weigh the jar empty (so you always know how much starter you have).
Mix together 40g whole rye flour + 50g pineapple juice.
Mix it very well and clean down the sides with the spoon or a spatula.
Take a photo when done and post it here.
Keep in a warm place and report back in 24 hours.
Okay. Should I add any starter?
No… we are starting afresh.
Okay, got it. Thanks!
Oh… that container is even bigger than I thought.
No worries. When we feed next instead of discarding we’ll double up. Has it got a lid?
Okay, will do.
Yes, it does.
Is the lid a tight lid? Or will it let air pressure out?
It’s very airtight, but I could keep it slightly open to let some air out
That sounds fine as long as it keeps bugs out.
When judging the expansion of your starter, keep in mind that your container is flared, so what looks like not quite double, may actually be more than doubled.
