Mar 25 • 💬 General Discussion
Seeking for Help with New Starter
Hi! I’m very new to the sourdough community and I need help with my starter that I made from scratch. I’ll give as much details as I can but feel free to ask questions because I really need help (aside from the advice I get from ChatGPT 🥴)
So first I started with cake flour because this was all I had at home. Day2, no discard, fed at 1:1:1. Day3, discard half, fed at 1:1:1. Day4, had the false rise, yogurt smell, kept 20g, fed at 1:2:2. Day5, funky smell, same feeding, switched to bread flour. Day6 until now (Day10), smell is much milder (prob close to bread-like smell? Not really sure), consistent bubbles everyday but not significant rise.
For Days 1-6, it was in the microwave assuming it was warm but upon checking on Day 7, it was actually just 15C. So i wrapped it in a warm sock in hopes of keeping it warmer. Day 9, i found a warmer spot to keep it in but it’s not a stable warm temp. It varies from 18-25C throughout the day. And until now, i place it in this spot and still in the warm sock.
Right now it’s just plateauing and not giving any changes. For my next feed, I plan to not discard and feed at 1:1:1 to keep as much microbes as I can. Please give me some tips and advice on how I can make this work. This stagnant phase is frustrating 🥲
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Seeking for Help with New Starter
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