Hi Sophie, I hope by now your starter has begun to double in size and you're happily baking with it, but if this is not the case, here are a few things you could try. Keep your starter in a location that is between 70-80ºF, and use water in the same temperature range. If you don't already have your starter stored in a glass jar that is taller than it is wide, this type of container will make it easier to see the "doubling in size" behavior we refer to. A wide bowl may be masking some of the rise. Be sure to cover your starter well to help prevent the surface from drying out. The reason we say to "cover loosely" isn't because the starter needs airflow in order to ferment properly (it doesn't), but because fermentation gases can build up in a tightly lidded container and cause the lid to pop off. It's fine to cover your container with plastic wrap securely, or even put the lid on. As long as there is headroom above the starter for the gases to collect, and you open the container now and then to vent the gases, using a lid shouldn't be an issue. 

I've also been recommending an alternative feeding routine for those who have starters that hit a persistent lull in rising. This method was suggested to us by microbiologist, Debra Wink, who found that increasing the acidity of the starter seems to help pave the way for increased yeast activity. To follow this method you will:

1. Feed once a day.

2. Feed with whole wheat or whole rye flour. If you don't have these flours available, you can use AP flour. 

3. Feed with a ratio by weight of 2 parts starter : 1 part water : 1 part flour. For example, save 1/2 cup starter (4 ounces, 113g) and feed 1/4 cup (2 ounces, 57g) water + 1/2 cup (2 ounces, 57g) flour. 

Once your starter is rising predictably you can switch to feeding according to our regular sourdough starter recipe with the twice a day feedings and equal parts by weight of starter, water and AP flour. Don't be surprised if your starter lags a bit each time you switch up its feeding routine, as the organisms need time to adjust, but once the starter is rising predictably with this routine, then you should be good to go! 

I hope this helps! 

Barb

• Reply