March 26, 2024 - 10:17am
Wheat sourdough starter not taking off at all!
Hi everyone,
I have no difficulties when creating a rye sourdough starter from scratch. But a wheat sourdough starter just doesn't want to grow or multiply.
After trying different kinds of wheat flour, including organic and whole wheat, I have no results. I also tried adding some rye flour. I even pressure cooked the jars, to be save...
I see no mold. It just smells like wet flour. Does anyone know what could be the problem?
What else could I try?
Thanks!
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What’s the temperature at starter? When I feed starters it often take 24-36 hrs before I see growth and longer if the temperature is below 65 f . Wish I could be of more help.
The temperature is around 69 f (21 C). Day and night. I tried it 3 times. After 5 or 6 day's I considered it failed, threw it away, and started again.
It's very hard to tell what's going on, so I understand there isn't much anyone can probably say about it :). Don't worry. Asking it here is my last step. I just didn't want to give up without any input from outside.
Leave it alone except to add more flour. Again - start thick - dough like - wait till it thins - repeat. In a few weeks it'll be a starter. Enjoy!
My question is whether you are using an aliquot of your rye starter or are trying to create a new starter (if it is the latter, this takes time). Why would you want to create a new starter if you already have one? Just use the rye starter and do several build so the rye flour is diluted out. I just keep my starter using AP flour in the fridge and take portions of it when I'm getting ready to bake bread. This starter doubles in about 5-6 hours depending on the temperature.
@Phazm: That's much more time then what I read it should take... But I will try what happens if I leave it longer.. Thanks.
@AlanG: Converting my Rye starter to a wheat starter is what I first tried. But it failed for some reason. I understand that it's a very quick method..., like a few day's. Maybe I try it again. I have a very active rye starter atm. It must be very easy to start a wheat starter. I'm surprised I run into problems... Never had any difficulties before..
I appreciate your input!
My timing is adjusted for an already started starter. Either way - it should thin out before adding more flour - do that a few times and it'll be ready to go. Initially it does take some time to get going, but worth it. Enjoy!