My sourdough starter was too weak to rise a heavy rye loaf

I tried feeding it twice a day for a week, but it still fell flat. Then I switched from tap water to bottled water from the grocery store and kept it at a steady 78 degrees in my oven with the light on. The difference after just two days was huge, and my next loaf had a perfect open crumb. What's your go-to method for boosting a sluggish starter?

3 comments

3 Comments

karenb972mo ago

That switch to bottled water is a total game changer, the chlorine in tap water can really mess with the microbes. My go-to for a weak starter is a little whole wheat or rye flour mixed into the feed, just a spoonful. It gives them more to work with. Also, letting it get good and hungry between feeds, like a full 24 hours, seems to build more strength. A warm spot is key too, exactly like you did. Sometimes they just need that perfect combo to wake back up.

phoenix_lewis2mo ago

Actually, letting it get too hungry can weaken it.

caseythompson2mo ago

Totally get the bottled water thing. My old apartment had such bad pipes the tap water smelled like a pool, lol. Ended up using those big jugs for everything, even coffee. Made a huge difference with my sourdough too, it stopped being so sluggish. Funny how the little changes can fix what seems like a big problem.

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