Hi Jasmine, first, it sounds like your starter would benefit from covering it a little more securely. The reason we say to "cover loosely" isn't because your 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 starter container tightly with plastic wrap, or even a lid, as long as you are opening it regularly and there is sufficient headroom above the starter for fermentation gases to collect. It's common for a whole wheat starter to look a little darker on top due to oxidation, but covering your starter well should prevent the darker hard layer from forming. When your starter is rising predictably, this is a sign that the wild yeast has kicked in and you need to feed it more often, so I would recommend feeding twice daily with the equal parts by weight of starter, flour and water recommended in our recipe. You should certainly be able to maintain a smaller starter at this point, but be sure that discarding a portion of the starter is also part of your routine. 10 days is the amount of time a mature starter needs to fully develop if everything goes right along the way, but it's fairly common for the starter to hit a lag in rising, which can prolong the process. Once your starter is rising predictably and has a pleasant aroma then you should be good to start baking with it, but I would continue the twice a day feedings at least through day 10 for full flavor development. Good luck, and let us know how it goes!

Barb

• Reply