Sourdough starter inquiries from a sourdough newbie
I made my first sourdough starter 4 days ago, and when I checked on it today the starter had not started to bubble and froth and was looking verrrry soupy. Am I/ did I do something wrong? I made this starter the au naturel way, as in just bread flour and tepid water. Is the yeast/flour/water/sugar starter the better way to go? Or am I just being very impatient and need to wait a few more days?
Thanks so much!
Where do you live? Some parts of the US are just naturally "yeastier" than others. eg.- San Francisco. I would throw in just the tiniest bit o'yeast in your starter and maybe a pinch of sugar? adam
What type of flour did you use? I think rye flour works best if you're not using yeast. Did you leave the starter out in a warm place? It can take 3-5 days for it to start working. I made a flour/water starter a bunch of years ago and left it out for about 4 days, before I started to see any activity, with just a towel to cover so it could pick up some free-floating yeast. Be patient, it can be stubborn. I had my starter for ten years. It was like my baby. Check the links above, especially the freeculinaryschool; there was some interesting info about using fruit skins to get the ball rolling, something I had never seen before.
The specific page you might be looking for within free culinary school dot com is:
But this starter is so very easy to develop that I think you might like it better:
Here in text form: