Shortage of commercial yeast in my area has prompted me to try my hand at a sourdough starter.
I found a simple recipe on line, 2 tbsp whole wheat flour, 2 tbsp water, 12 hours apart.
I'm on day 5 and still no action. A clear liquid (that I now know is hooch) started to appear 3 feedings ago. I had been mixing it in but read it should be poured out, so just did for last feeding.
I have a few questions:
- Since hooch means it's hungry, should I start adding more flour than water?
- How long should I wait before giving up on it and starting over?
- I'm in Canada and it's been so-so cold (about 17C or 63F) in the house, can that delay the reaction (or stop it ever happening?)
Thank you for your help!
You will definitely increase your chances if you can increase the temperature. Would you by any chance have a sous vide machine?
No... I've heard of microwave with light on, maybe I'll try that. Difficult at this time of year with heating off but still cold-ish out. ?
Any advice for the hooch? Wonder if I should do 3/4 flour 1/4 water.
As to the Hooch, I’m not sure it’s that yet but you can pour it off.
Thank you, will do! ??
How many tablespoons of existing starter are you mixing in with each feed? Or are you just topping it up?
Just topping it off. But the tweaks from yesterday already made a difference, I was thrilled to see a reaction this morning!!!
Results!!! The little changes made yesterday (overnight in microwave with the light on and giving a bit more flour) produced results! Thank you for your suggestions! ???
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