Vent: My sourdough starter went from hero to zero overnight

It was bubbling great for a week, then completely died after I fed it some organic rye flour from a new bag. Took me three days of panic and a backup from the fridge to get it active again. Anyone else have a starter totally reject a specific flour?

2 comments

2 Comments

christopherwilliams16d ago

Honestly I doubt the flour killed it, starters are way tougher than that. A sudden temperature drop or using chlorinated tap water could have shocked it more. That new rye might have just been a coincidence, maybe your feeding schedule was off by a few hours. What was the room temp like when it went flat?

jade_grant9516d ago

My starter died last year after switching to a local stone-ground rye, @christopherwilliams. It had a much higher ash content than my usual brand. In my case, I'm pretty sure those extra minerals just fed the wrong bacteria and it never came back. I had to start over from scratch.