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My sourdough starter finally worked after 2 weeks of flat loaves
Changed my feeding ratio to 1:2:2 and kept it in the oven with the light on. The crust was perfect and it actually had those big holes inside. What's your go-to trick for a stubborn starter?
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nathan_shah1mo ago
That oven light trick is a lifesaver for a slow starter. My go-to for a stubborn one is a small shot of whole rye flour in the feed. It seems to kick things into gear faster than plain white flour. After that, keeping it stupid simple with a 1:1:1 ratio until it's reliably doubling has saved me more times than I can count.
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garcia.tyler1mo ago
Interesting take @nathan_shah. I've actually found rye can make a starter too acidic too fast for my liking. My stubborn starter fix is a tiny bit of organic apple, skin and all, mashed into the first feed. The wild yeast on the fruit seems to give it a better boost. Then I stick with a 1:2:2 ratio to slow it down and build strength without rushing.
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daniel4741mo ago
It's funny how many problems just need a small change in the environment to fix. My starter was the same until I moved it to a warmer spot. It's like when a plant won't bloom until you shift it to a sunnier window. The right conditions can unlock something that was stuck, whether it's yeast or just getting yourself to start a project. You just have to find that one little tweak.
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