March 15, 2020 - 1:35pm
Sourdough starter doubling in size on first day
I’m brand new to making sourdough, but have wanted to try it for a long time. Yesterday I started my first sourdough starter using 100g of Bobs Red Mill organic dark rye flour and 150g of water.
It’s fairly cold in my house (around 65 F) so I put the starter in my off oven with the light on. This morning I checked the starter and it’s doubled in size with lots of bubbles.
My understanding was that it would be at least a few days before seeing any activity. Is this normal? Thanks!
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Since you have a 150% hydration and a fairly warm spot in your oven, it's not surprising to see activity that fast.
Higher hydration means higher water activity, which means faster fermentation. Higher temperatures speeds it up as well. Also rye flour is known for boosting starters due to its high mineral/ash content.
I guess you also somehow managed to capture a lot of yeasts and lactic acid bacteria, since usually it takes a few feedings to get that (= a lot of bubbles)...unless you stir it frequently.
What does it smell like?
Same situation for me today.
Doubled in size after 18 hours in the oven warmed.
I’m using Harvest King flour.
It has a not exactly faint smell of very sour milk tho, not quite bile, but crossed my mind.
I used the old jar I’d been using to start previous starters, although I washed it I didn’t do it super thoroughly as I figured some bacteria could help.
I wonder if the smell means it’s got a strain of some funky undesirable bacteria.
My first one I nearly gave up on after six days. I think it started to become active after about 8 dyas. All fine now. Maybe you have hit upon a great simple method. See how it perfomes