Hi Jessi, in order to see your starter doubling in size it's helpful to have it stored in a jar that is taller than it is wide. For our starter maintenance amount (12 ounces/339g), a quart-sized wide mouth mason jar works well. If you happen to have your starter stored in a wide bowl or tupperware container, this could be making it more difficult for you to see this type of rise. In addition, you need to be sure that the consistency of your starter is correct, as a very thin starter that is composed of more water than flour will still ferment, but may not be able to show doubling behavior. You didn't mention the composition of your starter, but we're basing the doubling in 6-8 hours on a starter that is composed of equal parts by weight of starter, flour and water. If you don't have a scale, that's 1/2 cup (4 ounces/113g) starter + 1/2 cup (4 ounces/113g) water + 1 scant cup (4 ounces, 113g) unbleached all-purpose flour. I would also recommend covering your starter well with plastic wrap, so it doesn't dry out on top. The reason we say to cover the starter "loosely" is not because it 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. Plastic wrap with flex, so this shouldn't be an issue. Since you've come this far, I would stay the course and try to be patient. Eventually your starter will begin to double predictably, and then you should be good to go! If you're concerned about going through too much flour, it will work fine to cut the normal feeding amounts in half, as long as your jar is appropriately sized and allows for at least an inch of starter depth right after feeding. Good luck, and let us know how it goes! 

Barb

• Reply