Question about a sourdough starter that finally worked after a month

Last month, I tried a new feeding schedule with my starter, using half rye flour and half bread flour, and kept it in the oven with the light on. After four weeks of flat, sad results, it finally doubled in size overnight and baked into a decent loaf yesterday. What's the longest you've had to wait for a starter to really get going?

2 comments

2 Comments

hill.hugo5d ago

Wow, a whole month is some serious patience. I'm curious about the switch to half rye flour, was that the main change from your old method? I've heard rye can really kick things off but I've never stuck with it that long when a starter acts up. Did you notice any other signs it was finally working before it doubled, like more bubbles or a better smell?

michael8955d ago

Yeah @hill.hugo, the rye made it smell way less like old gym socks first!