Esther Zago

September 23, 2020 at 10:47am

Hi,

I've been making sour dough start for he last two week and it still has not risen! I make sure to do everything exactly perfect but still there is no result. I use 100 at 80 degrees Grams water, 50/50 mix of WW and King Arthur Bread flour and about 20 Grams of the starter from the day before. I fee it everyday around the same time but have not seen any bubbling beside for the top. I put it in a microwave overnight and my house is about 70-80 Degrees so I don't why it may not be rising.

I also notice that my starter begins to form a thin dry layer on the top about 20 hours after it was fed.

Should I start a new starter or continue to feed this one?

Your email address will not be published. Required fields are marked *
About text formats

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.