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9 contributions to Sourdough Baking Enthusiasts🥖
25d •
🎉 Final Day – What’s Next for Your Starter? 🥳
Hooray, team! 🎉 We’ve officially made it to Day 4 of the Starter Marathon – the grand finale! 🥖✨ Today, we’re diving into: ✅ Daily maintenance – how to keep your starter happy and strong ✅ Switching to a smaller jar (yay for less mess!) ✅ How to store it long-term (room temp or fridge?) ✅ And of course… what’s next: BAKING your first sourdough loaf! Your starter is now your new baking buddy for life. It’s strong, bubbly, and ready to raise some dough (literally 😅). Excited for the big reveal? Drop a 🏁 in the comments if you’re ready to move to the next stage of your sourdough journey!
0 likes • 24d
Move to the next stage? I after the third feeding, I haven't gotten any noticeable fermentation from my starter? I switched up the flour mixture from 100% rye to 80% rye and 20% wheat, and it's stays flat. If I stick with 100% rye then I get the visible fermentation. Why is this happening?
0 likes • 23d
@Marilyn Wade Hi Marilyn, I understand the wheat is supposed to be a heavier percentage. When I've tried this before after adding the new wheat flour at the heavier percentage, the starter never fermented. I let it go for three days and nothing so I tried a smaller percentage of wheat this time hoping the Rye flour might help it due to rye flour have more enzymes and bacteria and stuff to ferment. But even at the lighter percentage, I still haven't seen any fermentation or rise in the starter. Like I said in another post, this is where I struggle. I don't see any action and I think it's dead and I end up throwing it out.
26d •
📢 Day 3 Check-In – Show Us Those Jars! 📸
Alright, bakers, how are those starters doing after a few feeds? 💪✅ Post a photo of your jar ✅ Share: is it bubbly, rising, smelling different? ✅ Any funny names or observations? We love hearing your starter stories! Your starter is changing every day, and that’s the beauty of this journey. Remember: patience + consistency = happy starter. 📅 What’s next? On September 2nd, we dive into: 👉 Daily maintenance – how to keep your starter strong 👉 What to do next once your starter passes the readiness test So keep feeding, keep tracking, and keep sharing. Every bubble counts! 🫧 Drop those updates below! Let’s see how far your little microbes have come! 🥳
1 like • 25d
This is after 29 hours from last feeding of 80% rye, and 20% wheat flour.
0 likes • 25d
Just noticed some bubbles in this. Didn't rise much as you can see. Nice aroma, sweet and tangy. But this is where I struggle. I don't see much fermentation. I start to think it's dead and I stop feeding it.
26d •
📢 Day 3 – Let’s Analyze That Starter! 🔍
Welcome back, Sourdough Squad! 🥖✨ We’re on Day 3 of our Starter Marathon, and today is all about getting to know your starter on a deeper level. ✅ What does a healthy starter look like at this stage? ✅ How to spot the signs of progress (or trouble 👀) ✅ Understanding the fermentation cycle – rise, peak, fall By now, you’ve fed your starter a couple of times, and it’s starting to develop its personality (yes, they have personalities! 😅). Today, we’ll help you interpret the bubbles, smells, and activity so you know what’s happening inside that jar. Excited? Drop a 🍞 in the comments if your starter is making you proud (or a 😬 if it’s acting a little rebellious). Let’s figure it out together!
0 likes • 25d
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28d •
Sourdough Marathon
3rd day of marathon, so it looks like a got a double rise out of my starter. Also lots of foam second pic I haven't even fed it yet. First feeding tonight.
1 like • 26d
@Lynette Rebello yes, until my second feeding which I did yesterday. Then I did 80/20 split with rye and wheat.
0 likes • 26d
This is my third feeding 29 hours after the last feeding changed the flour ratio slightly. 75/25 rye/wheat. Pic is before feeding. I didn't get much fermentation between feedings. A little but not what I expected.
1-9 of 9
Active 10d ago
Joined Aug 26, 2025