RE: It's National Sourdough Bread Day in US!

[neumannsalva]

I hardly dare to write this, but my sour dough starter is again dead... it happened exactly the same like the first time. First mixture (50 rey and 50 g warm water) bubbles after 12 hours, mixture two (added 50g flour and 50 water) and it doubled in appr. 6 hours, third step is the fail: I took 10 g of the starter mixture and added flour and water and this was it... no bubbles. No sourdough celebration for me 😨
Any ideas, as your surdough seems to work fine?

Comments

[akipponn]

Oh no ... I'm sorry about your sourdough. Hmmm. I don't think you did something wrong.

What I do is to ...

1. Mix 10g water and 10g flour (5g/5g is fine. Just to mix two in same weight)
2. Add 10g water and 10g flour to the mixture next day. Stir the starter well.
3. Continue step 2 for 3-5 days.
4. Store the starter in fridge.

If you stop feeding sourdough, it stops bubbling as there is no food (wild yeast eats flour and makes Pupser, that's the bubble).

I use a Weck jar or a container with a slice of paper towel in between its lid and body so that it's not closed completely.

I wish I were your neighbor and hang my starter on your door knob ... 😁

[neumannsalva]

THank youuu... I will try again. Your measurements seem much more reasonable, I always felt to waist so much flour with my recipe.