Loading…
1
Finally got my sourdough starter to behave after weeks of trial
Honestly, I've been trying to get my sourdough starter right for what feels like forever. Tbh, I kept changing the feeding schedule and it was never active enough. Ngl, I saw a tip online about using rye flour instead of all-purpose, and that was the game changer. After switching, it doubled in size in just a few hours and had a nice tangy smell. I baked a loaf today and the rise was perfect, with a crispy crust and soft inside. It's such a relief to have this down after so many messy attempts. Now I can focus on trying new bread shapes and flavors. Small wins like this make the hobby so much more fun.
3 comments
Log in to join the discussion
Log In3 Comments
terryk286mo ago
Try mixing rye with bread flour for a lighter crumb.
1
tara_smith826mo ago
Wow, that struggle is so real! I killed my first starter by forgetting it in the back of the fridge for way too long. Starting over with rye made all the difference for me too, it's like magic flour. Why does something so simple end up being so hard to figure out?
1