Hi Esther, the fact that you're seeing some bubbling is a good sign, so I don't see any reason why you should start over, however, you may want to adjust your feeding routine a bit. First, I would be sure to cover your starter container well with plastic wrap or even a lid, so it doesn't dry out on top. 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 lidto pop off. Plastic wrap will flex, and even a lid should be okay as long as you have sufficient head room above the starter level for gases to collect, and you open the jar now and then to vent the gases. 

As far as your feeding routine goes, it sounds great for a starter that is already mature and rising predictably in warm conditions, but may not be developing enough acidity to encourage the wild yeast to kick in during the creation stage. I would suggest trying the alternative feeding routine recommended to us by microbiologist and sourdough baker, Debra Wink:

1. Feed once a day.

2. Feed with wholegrain flour (whole wheat or whole rye flour). 

3. Feed with a ratio of 2 parts starter: 1 part water : 1 part wholegrain flour (by weight). For your starter amounts this might look like 100g starter + 50g water + 50g wholegrain flour. 

Once the starter begins rising predictably (twice) with this feeding routine, then it's important to begin twice a day feedings (which will further promote yeast activity). At this point I would encourage you to gradually transition into feeding with Unbleached All-Purpose flour over the course of several feedings. You will also want to adjust the ratio of ingredients so that your twice a day feedings line up roughly with the peak rise, or just as the starter is beginning to fall, which will keep yeast activity vigorous. You might want to start with a 1:1:1 ratio (starter:water:flour, by weight), and if you notice that the starter is peaking after a few hours and falling significantly between feedings, then you could try reducing the percentage of starter relative to water/flour. This can be a helpful tool in warmer weather, but isn't always necessary in cooler months. 

I know this sounds like a lot, but once you get your starter rising predictably with a good twice a day feeding routine, then you can consider your starter mature and ready to bake bread. You can also start refrigerating your starter when you're not planning to bake with it. Just give it one more feeding, let it sit out for a few hours or until it starts bubbling, and then stick it in the refrigertor. 

A mature starter can survive quite well in the refrigerator, but it won't thrive there, so allow yourself a day or two of twice a day feedings at room temperature to revive your starter after refrigeration. These revival feedings are particularly important if you plan to bake bread that is entirely naturally leavened. 

I hope this helps! Let us know how it goes. 

Barb

• Reply