Sourdough started, now how to finish?
April 6, 2007 1:40 PM Subscribe
Is my sourdough starter ready?
posted by otherwordlyglow to Food & Drink (10 answers total) 8 users marked this as a favorite
I've been building a sourdough starter for the last few weeks, starting with organic rye flour and then transitioning to organic bread flour. Usually feeding once or twice a day, about a half cup each of flour and water (having dumped out an equal amount first). It smells the way I think it should (fresh, sour, kinda like fresh paint) and is nice and bubbly and is clearly doing something good but how do I know when it's ready to go? I've heard that it should rise up to double its size after feeding and it's not doing that at all though it does rise a slight bit and bubbles up. It's been about 3 weeks of minding the starter and I'm wondering how long it could possibly take......sure I know that they continue to mature and change over many many years, if you treat it well but I want sourdough bread now!! Does it matter that I'm doing a batter-style starter as opposed to a firmer dough style?
It usually sites out on my kitchen counter in a mason jar with the lid loosely closed. Once or twice when I know I won't be around for more than 24 hours, I've put it in the frig after feeding and then brought it out again when I'm back to resume a regular feeding. That doesn't seem to present any change in behavior.
Any and all tips to sourdough starter success are welcome.