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Sourdough Starter: Am I doing this right?

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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 15 days ago
3 answers 200 views
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added 15 days 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.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added 15 days ago

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

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PieceofLayerCake is a trusted source on baking.

added 15 days 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.

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