This is my first starter and it is 4 weeks old. It has gone from responding, to liquid on top, to nice bubbles but no rise. I followed advice that told me to refeed with 50 g starter, 60 grams flour, and 50 grams water. I did that 3 days ago and now it is not responding at all–no bubbles or rise, and it is the consistency of frosting. I stir it every 12 hours, and still nothing. Should I start all over?
4 Weeks is a long time to spend on getting a starter going with zero results. I can help you but from what you say and from what I see it’ll be like starting again anyway. I suggest you start afresh.
What you will need…
- Organic Wholegrain Rye Flour (organic would be better but don’t worry if you can’t find any)
- Pure Pineapple Juice with no additives (vitamin c is ok) - This is for the first feed. Thereafter you’ll need bottled mineral water that is pH neutral.
Let me know when you have these items.
Thank you. I will pick these items up this morning, and I’ll contact you when I get them.
I am a total newbie, and after reading the other posts, I think I totally overfed the starter.
Thank you,
Karen James
I purchased the items, but I am a little stumped on the ph neutral mineral water . . . Fiji bottled water?
kjames
Just dont want anything alkaline… pH 7.0 or less if it gives the pH number.
Great. We’ll start soon.
The Whole Foods mineral water is a ph 5–will that work? I did buy one of those . . .
Thank you,
kjames
Use that one. It’s slightly acidic.
Good, I’m set.
kjames
Do you have a small jar with a screw lid. You don’t need a huge jar like in your photos. You want something far smaller.
No, nothing smaller. Should I buy one or will the larger jar work?
kjames
We’ll use the larger jar for now to get started already but in the meantime try to find a smaller jar.
Mix together 100g wholegrain rye flour + 100g pure pineapple juice. Give it a good stir, clean down the sides the best you can with the spoon or spatula, screw the lid on loosely and keep it in a warm place.
Report back in 24 hours.
Will do–
kj
When in doubt about water pH, sparkling water is always acidic, usually with a pH of 3 to 4.
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My pleasure. I have learned from professional bakers that carbonated water is good for faster fermentation in a new starter. I’m convinced the reason is its low pH.
I always share a good bottle of Perrier with my sourdough.
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Debra Wink uses pineapple juice to get starters going. Also speeds up the process and keeps bad bacteria at bay from the off due to the low pH. But when switching to water perhaps we should try Perrier too! @jameska if you can please buy a bottle or two of Perrier water.
Definitely–I do have a bottle of the Whole Foods sparkling mineral water, but I can definitely get Perrier.
My kitchen is a little cool–68-72, should I use a warming mat? I bought one, but not sure how to use it.
Also, this morning the starter is still very thick. I will send a picture this afternoon.
kj
You should be aiming to keep your starter atleast above 70F and if you can get the temperature to 75-78F even better! Try the warming mat if you can get it work. If not then if you have any space on top of your fridge that will do.
100% wholegrain rye will be thicker than 100% wheat flour at the same hydration.
Ok that is thick. Even for a 100% hydration wholegrain rye. For tonight’s feed just add a little pineapple juice, bit by bit, till you get a better consistency. It should still be thick but you should be able to stir it. Give it a very good stirring and then clean down the sides with a spoon or spatula, cover and leave in a warm place for another 24 hours.
With that small ‘jar’ you have found can you see how much water it holds in grams?