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My sourdough starter from a friend in Seattle versus the one I made from scratch
I kept a starter my friend gave me for three months, feeding it on a tight schedule. The one I made myself from just flour and water took almost two weeks to get going and never had the same lift. The difference was that tiny bit of rye flour she used in her original mix. Has anyone else found that one small ingredient change makes a huge difference in a starter's strength?
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angelarivera6mo ago
Tell me about it. My starter is so weak I'm pretty sure my last loaf of bread just sighed at me. That rye flour trick is a game changer.
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aaron7405mo ago
But what if the rye is just a crutch for a starter that's not strong enough on its own?
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corar376mo ago
Mine was so bad I had to give it a pep talk before feeding it. The bread came out so dense I could have used it as a doorstop. Rye flour was the only thing that got it to stop being so lazy. Now it bubbles like it actually wants to live.
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anthony6096mo ago
Right? I had the same doorstop phase. My starter was so sluggish I started keeping it next to the coffee maker for motivation. Switched to a mix of rye and a little whole wheat, and it was like a different beast. The loaves finally had some air in them instead of just tasting like wet flour bricks.
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