Ok so have had this going for close on a week, 1st day had massive rise then posted on here and was told it was too wet.....added flour to thicken waited 24hrs then back to 100g starter and 50g flour and 50g water......this is what I have 2 days after “saving it” am I on track or do I scrap and start over!?
many help is magnificent!!!
- JaySing's Blog
- Log in or register to post comments
It took me longer than two weeks to get a decent sourdough started. Anyway, if you're not going to use it right away, and you're planning to use it for years, why rush? Just keep feeding, and renewing it. You can also use boosters, like kefir, baking yeast, apple cider vinegar, or just simpler boosters like a piece of cabbage leaf, slice of onion, a few drops of lemon for the acid, etc. People consider that cheating, but I say it's like adding spices. Anyway, wait longer. Have faith. :) Perhaps feed more frequently, like twice a day.
Hmmm what will ACV do to it?
Do not throw this away. Make sure it is in a warm place of 20-30 Celsius. What flour are you using? I recommend a 1:1:1 ratio. Is it rising and falling?
I place it in and out of the off oven with the light on, gets warmer in there.
no idea what sort of flour it is, it’s all in German haha, using what I can get really!
rose day 2, then has never since, keep marking the jar but no love!