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Post by Poohbaah on Feb 15, 2023 22:25:54 GMT -6
Hello ladies!
I have a sour dough starter I started about a month ago and while it works it is SOOOOO SLOWWWW! I will feed it and it will barely rise. When I take a small amount out of the jar to feed a little for my bread I can get it to double but it takes about 12 hours. Am I maybe feeding it wrong? About how much starter to water to flour should I use for the strongest starter. I am using white flour and I use the filtered water from the refridgerator. I really want this to be a good strong starter!
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Post by michelle on Feb 17, 2023 8:54:52 GMT -6
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Post by mountainma on Feb 19, 2023 15:52:29 GMT -6
The only thing I can think of, is maybe let the refrigerated water come to room temperature before you use it?
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Post by Poohbaah on Feb 21, 2023 1:04:45 GMT -6
The only thing I can think of, is maybe let the refrigerated water come to room temperature before you use it? I've been putting filtered water in the microwave to warm it a bit about 10 seconds. I was putting the lid on the jar and I switched to putting a coffee filter over it and I think maybe that was the issue. Maybe it wasn't getting enough air? Its looking a lot more active with the change.
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Post by Poohbaah on Feb 21, 2023 1:06:18 GMT -6
Thank you! I'm going to check this site out :-)
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