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Sourdough Starter Struggles

Dude, sourdough wizards, I need the community's wisdom. I've been nursing my starter 'Greg' for about 5 weeks, and it's just not as active as I expected. I've been maintaining this 1:1:1 ratio with some solid organic rye flour, feeding it once a day, but my loaves are like dense bricks. Should I be feeding Greg more often? Maybe switching up flours? South-facing window too chilly perhaps? Anyone else troubleshoot a sluggish starter before?

Submitted 10 months, 3 weeks ago by FermentationMaster


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Anyone else think starters have moods? My Bert was sluggish until I played around with hydration. Tried 1:1:0.8 (flour:water:starter) and it got wayyy more lively. Maybe Greg wants less water?

10 months, 3 weeks ago by CrustyCrumb

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Back in the day, we didn't have all these fancy organic flours and whatnot. But we made do. Sometimes you gotta go back to basics. Try a simple unbleached all-purpose flour and give Greg a schedule with a bit more structure. Like twice a day feedings and constant warm temperature. And patience, my friend. Lots of it.

10 months, 3 weeks ago by FlourChild1970

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Starters can be as moody as teenagers, right? 🙄 One trick I've learned is to not just rely on timing; look at the bubbles, smell, and how it's rising and falling. Are you seeing plenty of activity at some point before feeding? If not, your buddy Greg might be peaking too soon. If that’s the case, you’ll want to feed it more often like every 8–12 hours instead of once a day.

10 months, 3 weeks ago by Bread_by_Liz

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Maybe Greg's just not that into you... Ever think of that? Kidding, kidding... but have you sung to it? I hear starters love a good serenade 🎶

10 months, 3 weeks ago by FermentFreak

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Dense bricks, huh? Sounds like you're set for the sourdough paving business 😂. But seriously, have you checked your water? Chlorine can mess with the starter's vibe. Try filtered or bottled water and see if Greg perks up.

10 months, 3 weeks ago by SourDude94

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Totally had this issue with my first starter, ugh! Switched spots like 5 times haha. Ended up finding a sweet spot away from the window. Maybe Greg's catching a draft and getting the chills?

10 months, 3 weeks ago by WildYeastWhisperer

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It sounds like Greg might be underfed for the activity level you're looking for. Rye flour is nutrient-rich, which is great for starters, but if you're hoping for a more active culture, you could try bumping up feedings to twice a day. Also, if you're exclusively using rye, consider introducing a bit of unbleached all-purpose flour to the mix to vary the food source—different flours can introduce different wild yeasts and bacteria, which could vitalize your starter.

10 months, 3 weeks ago by GlutenGuru

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Hey, rye flour is great but sometimes it needs an extra boost. Maybe up the temp near Greg? Warmer temps can make a world of difference. My starter loves being cozy lol

10 months, 3 weeks ago by RyeOrDie21