Finally got my sourdough starter to double in under 4 hours after 6 weeks

I kept seeing people say their starter was ready after 7 days but mine was barely bubbling at day 10, lol. Turns out I was using tap water with too much chlorine and switching to filtered was the fix. Has anyone else had a starter take way longer than the recipes say?

3 comments

3 Comments

hannahcraig7d ago

Got my starter going in the dead of winter and my house was too cold. Kept it on the counter and it took damn near two months to get consistent. Moved it to the top of the fridge where it's warmer and within a week it was doubling like clockwork. Temperature matters way more than any recipe lets on, especially if your kitchen is drafty or you keep the heat low. Tap water chlorine got me too before I figured that out. Seems like most guides are written for some perfect lab setting nobody actually lives in.

-1

jenny_lane127d ago

Did you try bottled spring water or just let the tap sit out overnight first?

tessaperry7d ago

Lab setting nobody lives in" - yep that's the whole problem right there.