My sourdough starter took three weeks to get going this winter

I keep my kitchen pretty cool, around 65 degrees, and my usual rye starter just would not bubble. I tried feeding it twice a day, moving it near the oven, everything. Finally, after almost a month, I switched to whole wheat flour and kept it wrapped in a towel, and it finally took off. Anyone else have to change their starter routine when the weather gets cold?

3 comments

3 Comments

the_sam5d agoTop Commenter

Three weeks is a brutal wait for bubbles.

gavin3655d ago

Wait, three weeks for what exactly? If you're talking about letting a new tank settle in, @the_sam, that's way too long for just bubbles. The bubbles from filling it should be gone in a day or two, tops. You might be thinking of the full nitrogen cycle, which is different and does take weeks. Are you setting up a new aquarium?

jamie_adams5d ago

Check out what @gavin365 just said about the cycle!