First Time: Starter has no rise - Smells great
Hello and thank you to this site...lots of info here.
I'm a first timer and having trouble getting my new starter to rise. I'm too new at this and I don't know how to interpret this language.
Using Bob's Red Mill all purpose, unbleached, flour.
Started with, and adding daily, 50g flour to 50g water. I leave behind a few tablespoons of day old started before feedings.
After feeding in the AM It has that milky sweet smell. Before feedings it has that ripe fruit smell and there are lots of bubbles. Everything I've read makes me think these are good signs.
Going on day 5 now and the thing refuses to rise. What does this mean?
I have zero interoperation skills. And before I burn through this bag of flour, if there's anyone out there that could throw some troubleshooting tips my way I would appreciate it.
Thanks in advance!
Both to The Fresh Loaf and to the wonderfully quirky world of sourdough.
Since you are feeding equal weights of water and flour, I presume that your starter is approximately the consistency of a pancake batter. Is that correct?
If so, all signs (fragrance, bubbles) are good. The lack of rise is most likely due to the bubbles escaping from the starter, due to its consistency.
You might want to try this with the next feeding: 50g of water and 75g of flour. That will make the starter thicker, which will let it trap more of the bubbles and show expansion.
Paul
I'll give that a try. Thank you! And yes...it's more like a runny batter. Not thick at all.
Dropping the hydration worked really well. The rise is great, the starter floats and loads of activity.
Thanks for the help...on to the next step tomorrow!
Make sure your water isnt chlorinated. If it is, boil it and use it, let a cup sit out for 24 hours and use it, or use filtered water!
Miller you mention, “burning through a bag of flour”. Please reply with your complete feeding ratios and the time between each feeding. Also the room temperature is important. Give us an estimate of the temp.
Many new bakers are instructed to build large starters. It is equally as good for your starter’s health to build smaller starters of 50g (total weight) or even less. A large number of bakers on the forum keep their starters even smaller than 50g. The mix ratio is what really matters.
I'm only using 50g of flour and 50g of water for the feedings in an effort to keep it all manageable.
Time between feedings has been 24 hours with ambient temp is between 75-80º(F) during the day. Always in shade. No direct light.
Also, each morning I've been wasting all but a few tablespoons of the day old starter.
if your feedings are small relative to the proto starter then you might be starving it. Very little food for so many mouths. Reduce the proto starter.
i am one of those you keeps a 30-60 g starter in the fridge for next batch.
That's great to know. I'll keep that on mind as I continue to experiment.