That sourdough starter I thought was a total gimmick? Yeah, it actually worked.

My buddy kept raving about his 2-year-old starter and I figured he was just being a hipster with flour. Then I tried a $5 bag from a local bakery in Portland and fed it for a week. First loaf came out flat and gummy, but after 2 more tries the crust cracked perfectly and the tang was real. Has anyone else had a starter that took way longer than expected to get active?

3 comments

3 Comments

robin5911mo ago

Oh man, the flat and gummy first loaf - I feel that in my soul. Mine looked like a sad, pale frisbee that got left in the rain. I was this close to just dumping the whole jar and calling it a failed science experiment. But then I left it on the counter for like 10 days straight and it finally started bubbling like crazy. The third loaf actually rose and had those nice air pockets instead of looking like a hockey puck. Guess my starter was just shy and needed some alone time to get its act together.

oliverhernandez1mo ago

Did you try feeding it at the same time every day? That was the game changer for me. I had a starter that was super lazy for like two weeks straight, barely any bubbles at all. I started feeding it exactly 24 hours apart with the same ratio of flour and water, and within 4 days it was doubling in size. Also check the water temp - if it's too cold, the yeast just sits there doing nothing. Room temp filtered water made a huge difference for me. Just gotta be patient and consistent, that's the real secret lol.

phoenixw111mo ago

Day three water changed got mine from sluggish to peak activity overnight.