The day my sourdough starter actually doubled in size and I almost cried

I've been baking sourdough for about 8 months now and everyone online says your starter should double in 4-6 hours. Mine never did, it would maybe get 30% bigger and then stall. I tried different flours, different water temps, even started a whole new starter from scratch. Then last Tuesday I fed it with some local organic rye from a mill 20 miles away and it doubled in 3 hours flat. Has anyone else had a specific flour brand or type just click for their starter?

2 comments

2 Comments

dakotab936d ago

Oh wow, that's quite a story. It's funny how something as simple as switching flours can make all the difference. Reminds me of how my old car ran better on a specific brand of gas, or how some plants in my garden will only bloom if you water them at a certain time of day. It's like these little things we overlook can have a big impact once you find the right combination. Glad you finally got that satisfying rise, must have felt great.

the_elliot6d ago

@dakotab93 totally, I read somewhere that rye flour has more nutrients for the yeast to feed on which explains the big difference.