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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 1 year ago by FermentationMaster
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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.
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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.
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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.