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My sourdough starter took a full month to actually work
I followed the basic recipe from a baker in Seattle, feeding it every day with whole wheat flour. For three weeks straight it just sat there like a sad pancake batter. Finally, on day 22, I switched to rye flour and kept it in my oven with just the light on, and it doubled in size overnight. Anyone else have a starter that took forever to get going?
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danieltaylor26d ago
That rye flour trick is a lifesaver (it's like starter jet fuel). The oven light trick is also perfect for that steady, gentle warmth they seem to love.
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richard_wells5926d ago
My starter actually hates rye, it just makes it sluggish. I've had better luck with the microwave light trick than the oven one, danieltaylor.
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