And here is me also with with help wanted! 🤣 Okay so I've attempted to make sourdough starter for two weeks now. I'm doing the exact amounts. Used a scale too,buuttt same results. I use while wheat flour and by the 5 day it looks like the one on the first picture, the one with the liquid on top. I can see the bubbles on top and it also has the smell it's supposed to. Every day I discard half of it and feed it with equal amounts of water and flour, but for the feedings I use all purpose flour. Everything looks and smells like it's supposed to,but it doesn't double and it's not spongy, just has the bubbles on top. I'm really confused as to what am I doing right. The only thing I can think of is temperature,but the thermometer says it's between 68 and 70, and I've read that these temps work. I am in Vermont and in the winter now it's pretty cold and dry and I'm not sure if it has anything to do with the dry air or it needs warmer temps than 70. I really want to make it.
The interesting thing is that I use the "starter" for pancakes and I only add eggs and milk to it and it works great without even adding baking soda or more flour, which is confusing. Last time I did add a little baking soda and the whole thing started to expand a loooott and I was confused, because it was working perfect for pancakes but not for bread. What is going oooonnn?
Thanks

• Reply