My neighbor's sourdough starter advice finally paid off after 3 tries

My neighbor across the street in Portland has been baking sourdough for like 20 years. She kept telling me to feed my starter twice a day when it was young, not once. I thought she was being extra and I stuck with once a day for two weeks. My loaves were flat and gummy every single time. After my third failed bake I finally listened and switched to twice daily feedings. The difference was crazy - my starter doubled in size within 3 days and my latest loaf actually got a good oven spring. Has anyone else had a pro baker give you advice that seemed too simple to actually work?

3 comments

3 Comments

jana7691d ago

My starter finally took off after I started using filtered water instead of tap.

jordan_hill13h ago

Saw my buddy Eric switch to filtered water after his starter turned into a science experiment on his counter - smelled like a gym sock factory. He was using tap from the city and it just sat there, bubbly one day then dead the next. @susan81 you're dead on about the stubbornness, Eric tried every trick before giving in and buying a Brita pitcher. Within a week that starter went from lifeless to doubling in size like it had somewhere to be. He told me the chlorine in tap water was probably killing off the good bacteria before they could get established. Now he treats that starter like it's a family member, talking to it and everything. Your mileage may vary of course but I've seen it work for someone who was ready to quit baking entirely.

susan811d ago

Three failed loaves before giving in, that tracks. I would have done the same thing just out of pure stubbornness. But hey, at least now you have a starter that's basically a high maintenance pet.