Suec
1 post
Apr 19, 2010
5:53 PM
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I haven't been able to figure out why my sourdough starter always starts producing a very dense loaf of bread around the second to third week of creating the starter. So, I always end up throwing it away and starting a new one. I do feed the starter twice a week and use only non-chloridated water for the liquid. I would really appreciate any advice or suggestions. Thank you!
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Shona
49 posts
Apr 19, 2010
6:03 PM
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Starters often get stronger as they age. Two to three weeks is pretty young. My advice would be stop throwing away your starter and give it a chance to mature.
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Bryanna
Owner/Moderator
2719 posts
Apr 19, 2010
6:50 PM
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Suec, from my experience, you don't need to "feed" a starter all the time. I just refrigerate my starters, sometimes for months at a time. No maintenance. But, before using the starter, I dump most of it, add fresh water and flour and let it sit at room temp overnight. If it doesn't seem nicely bubbly at that point, I repeat the process once more. Once it's nice and bubbly, I use it.
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Suec
2 posts
Apr 20, 2010
6:24 AM
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Thank you both for your replies. Yes, I see now that I have been to eager to use the starter and not give it enough time to get bubbly and really mature. I think I am overly concerned of the starter going off.
I will take your suggestions. Thanks again!
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Suec
3 posts
Apr 22, 2010
9:05 AM
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I just want to thank you again, Shona and Bryanna, for the excellent advice. I didn't throw out my starter this time (thanks Shona!). I did exactly as you suggested as well, Bryanna, and now I have great big beautiful sourdough whole wheat flax bread...thank you!!
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Bryanna
Owner/Moderator
2721 posts
Apr 23, 2010
6:24 AM
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That's great, Suec! Enjoy!
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