Blovescooking's blog

I am very new to sourdough, as I have only made 2 loaves (1 Biga/poolish and one with a bit of starter from a friend).

I want to be able to make my own sourdough starter, but as of yet every single one of my starters either fails to double after two weeks of feeding every 12 hours or becomes so acidic (smells like ammonia, this smell usually starts within 4-5 days after I begin my starter) that it fails to rise at all.

I will try to be as thorough as I can in my explanations and how I do it.

This is how I usually make my starter:

120 grams bread flour (pilsbury)