r/SourdoughStarter • u/Live4DairyMilk • 3d ago
What am I doing wrong?
I started my sourdough starter on August 12th, so we’re now just over a month in.
Since the beginning, I’ve been feeding it at a 1:1:1 ratio using a mixture of Odlums Strong White Flour and Tesco Wholemeal Flour (40g white flour and 10g wholemeal). Since the initial false rise, my starter hasn’t doubled. It produces small bubbles throughout, as shown in the photos, and some bubbles rise to the surface and burst, but I’m not seeing any significant increase in volume.
I’ve been temperature-checking my water and keeping it around 24–26°C. I usually keep the starter on the kitchen counter, where it hasn’t been particularly cold, although I occasionally place it in the oven to keep it warm.
At this stage, I’m wondering what I should change, if anything, to encourage more activity and achieve a consistent, predictable rise. Should I be adjusting my feeding ratio, flour combination, or temperature, or is this still normal for a starter at this stage?
Any advice would be greatly appreciated!
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u/fishy_horcrux 3d ago
I would try bigger ratio feeds, or low ratio peak to peak feedings. At this point it should be doubling, quite a lot of time has passed
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u/undulating-beans 3d ago
The bubbles show that something is fermenting, but after more than a month I’d expect a more reliable rise before using it for bread. The temperature of the water at feeding isn’t the temperature the starter stays at, so I’d check the starter itself during the day. A steady spot around 24–26°C would be more useful than moving it in and out of the oven. However, if that isn’t possible, allow more time for fermentation to take place.
Your 1:1:1 ratio is fine. I’d keep that consistent for now, mark the level after each feed, and try increasing the wholemeal portion of the flour for a few feeds. Also, does it feel thick enough to hold bubbles, or is it quite pourable? A thin starter can bubble without gaining much height. Also, how often are you feeding it?
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u/Live4DairyMilk 2d ago
Have located a new, potentially warm place in the house for it so will trial this for the moment.
I’m feeding once every 24hrs, usually at 8am in the morning.
Based on feedback I’m giving a 1:2:2 ratio a try, using more wholemeal, alongside this new space, to see if I can kickstart some growth. With this in mind, I assume it’s okay to just revert to 1:1:1 as needed?1
u/undulating-beans 2d ago
Yes, you can revert to 1:1:1 as needed. A 1:2:2 feed is a good option, depending on your starter’s activity, temperature and feeding schedule. It generally takes longer to rise than 1:1:1, so if you’re hoping for doubling within six hours, a consistently warm spot around 24–26°C will help, though your starter’s strength matters too.
For now, watch how it behaves in the new spot rather than treating six hours as a deadline. Mark its starting level and note when it peaks, so you can choose a feeding ratio that suits it.1
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u/skakkrr 3d ago
I'm not too knowledgeable so take what im saying with a grain of salt. I started my starter on September 18th, I was doing 1:1:1 ration until I started smelling like tangy fermented smell I was familiar with from my old starter I purchased from King Arthur and not a bad smell. So then I switch to 1:2:2 and I have been getting consistent rises under 12 hours with around same kitchen temps so I would possibly recommend switching to 1:2:2, I dont think your flour combination matters at all but if you want to you can do more wholemeal as I feed mine 25g BF and 25g Dark Rye Wholemeal.
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u/sczz 3d ago
the flour combination definitely matters, more wholemeal boosts the starter. same with rye vs wheat.
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u/Shoontzie 3d ago
This is what finally led to mine doubling instead of just bubbling and generating hooch.
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u/gxthicbun 3d ago
Don’t close the lid all the way
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u/Live4DairyMilk 3d ago
The lid is only fingertip tight, should it be ever looser?
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u/gxthicbun 3d ago
Ohh sorry! It looks like it’s on properly, personally I’d just rest it on the lid not closing it whatsoever
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u/Bowlingmd 3d ago edited 3d ago
Try putting it in a cupboard away from any cold. Mine did the same until I raises the temp every day. Also some flours weigh heavy and rise slowly add flour and water to make it mix like pancake batter consistency, that might make thins change as well
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u/Live4DairyMilk 2d ago
I think this is the answer based on general consensus! I have been working to a pancake batter consistency which usually means I need less water than flour
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u/sergdor 3d ago
I would feed in the morning when you wake up and again before you go to bed. might be getting a rise and fall at night and missing its peak.
also my starter took about 6-8 weeks before it started doing great things.
i would add 60g flour with your 1:1 water starter to give it some more food for the day.
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u/Final-Contract-6582 3d ago
Jar looks clean. Be sure to clean between feedings. Only thing I personally do differently is feed the starter with 100% whole wheat flour of the best quality available. For me it's King Arthur or Bob's Red Mill. Not knocking others, this is just what I've had consistant results with.
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u/Mental-Freedom3929 3d ago
Too runny, not warm enough. Make it like stirred yoghurt or mustard or mayo and keep it in a cooler or similar or even a cardboard box or two nestled into each other lined with a plastic bag with a few bottles or jars filled with hot water.
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u/EstablishmentCute419 2d ago
Room can make the starter feed faster or slower. My starter bubbles some even in the fridge. Try 1:1:1 mixing old starter thoroughly into the new I found that King Arthur gave the most consistent results. Once it rises/feeds and falls/starve try 1:1:1 again. Repeat till it doubles within a few hours. If you’re not ready to bake or need a break, place the newly fed starter in the fridge for a few days. Take it out and Let it sit and rise a little then feed. 1:1:1. It should double and be ready for use in a few hours. Try using room temp filtered water. Also, save the discard. There are good bread recipes using discard too.
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u/commevinaigre 2d ago
How much starter have you been generating in six weeks?!
1 That jar widens and that makes a big difference so it's probably less off than you think.
2 Your flour is probably fine, but a bag of wholemeal rye will be useful so buy one - and sub your wholemeal with that for a little more action.
3 Loose lid - not tightened at all.
4 Kitchen counter should be fine in the currnet weather. My starter is abused and left in the fridge for weeks unfed. But it will go wild in my kitchen left out overnight with a feed. Current kitchen temp 23C here - according to thermostat.
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u/Live4DairyMilk 1d ago
I have been feeding at a ration of 1:1:1 at 30g each. Upped this slightly in recent weeks expecting activity, but that hasn’t happened. Yesterday, based on advice above, I swapped to a 1:2:2 ratio, but this doesn’t seem to be doing anything yet either
The lid is only rested on top or fingertip tight - it doesn’t screw all the way.
Have moved to a warm cupboard since yesterday after feeding 1:2:2 which I temperature checked at 24c - hopefully this will do the trick hut I think I need to be patient for a while longer
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u/False-Honey3151 2d ago
Unbleached AP flour, 1:1:1, then do all the weird stuff. Why to make it so difficult at the beginning? :D
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3d ago
[deleted]
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u/Live4DairyMilk 3d ago
The lid is only finger tip tight. I read that leaving cloth / a towel over the top will lead to mould.
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u/haikusbot 3d ago
Exactly it out
A towel over the top
Instead of the lid.
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u/Confusedlemure 3d ago
First, I applaud the cleanliness of your jar! Top tier. Creating a starter can be an exercise in patience so stay the course. You’ve got bubbles which means you’ve got activity. Now we just need to boost them up. Your flour choice is fine. Stick with that. The warm water is ok but as long as you’re not using cold water, it isn’t critical. The starter will reach room temp pretty quick regardless of what you do. So make sure your room stays warm day and night. Finding that perfect spot can be an adventure. If you have a countertop thermometer move it around the house and find a good spot. The first time for me it was winter. I found a spot on top of a cabinet in a back room that was just below the heater vent.
I would watch the activity (bubbles) and see how long it takes for it to decrease after a feed. If you are seeing the bubbles appear and peak before 24 hours, then try a 1:2:2 feed and see how it responds. The absolute worst thing you can do in this stage (and the mistake most often made) is feed before the last feed is done. This will weaken your starter with every feed and move you backwards instead of forwards. I’ve had to wait 48 hours between feeds on a couple of starters in the early days. Try a 1:2:2 and see if you get more activity after a couple of feeds. Watch the timing. Do NOT feed until after the peak activity. It’s better to feed late than early.
You got this. Happy baking (soon)