🔕 🔔
Loading…

My Basket ()

All questions

Sourdough Starter: Am I doing this right?

41365439 acab 4768 ab5e f59c06f5edc6  img 4944

I'm following a couple of recipes for making my own starter (The one on TheKitchn, and one on SeriousEats) I'm on Day 9, and it looks like the photo below. Am I doing this right? It's winter where I am right now (about 20-22 C at peak afternoon and lows of 7-8) and I've used unbleached stone-milled white flour. Should I keep plugging on?

asked by Sanjana 3 months ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

3 answers 252 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added 3 months ago

It looks to me like it is going well. To test it take a spoonful and put it in a glass of water. If it is floating you can start baking bread with it. Even if it is not fully floating you could probably start making sourdough pancakes and waffles with it.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added 3 months ago

Thanks Ben! I tried that and it floated :) Trying to make my proto-dough now let's see. :cross fingers:

731da808 0ee6 4688 813c 05a2a7f1ca9b  16463817 10154453650334385 2720521257626860247 o
PieceOfLayerCake

PieceofLayerCake is a trusted source on baking.

added 3 months ago

I always keep plugging with a starter. Mine usually take between 9 and 14 days to rise consistently. I think people think starters are much more delicate than they really are. As long as you're consistent and the room temperature is moderate, there's really no reason it shouldn't work.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.