If you can’t understand why the starter is not rising with those big bubbles you see on Instagram I hope after reading this we will resolve your sourdough starter issue. Increase the amount you feed the sourdough during refreshments. Building up a starter is pretty easy. I would like to also mention that the starter doesn’t have to be at the peak of its rise when using. If you have any problems in getting it active again, follow the steps in the feeding sourdough starter article. Honeycomb bubble network when you tip the jar and let the starter pour out. Your email address will not be published. No sweat it’s a really common problem that is usually fixed with a couple of simple steps. You’ll find lots of ideas to use your sourdough discard here. If this fails to work or you still want to get some extra juice from your starter here’s a few more things to consider.
You can always feed, place it in the fridge and ask a family member to take it out so it’s ready for you to bake with.

At the third day, I followed “throw away two third of the mixture and add 30ml of water and 30g of whole grain rye flour, stir with a clean spoon for 30 seconds and store at room temperature.” , it seems didn’t rise up or just it rose up little after 24 hours. After two days of twice-daily feedings, the starter will be active enough to make bread and the process can be repeated. Take a look at this article for the best practices in saving your sourdough starter if it turns mouldy. Wholemeal and rye flour are often used in conjunction with white flour or a 100% standalone starter can be created. Troubleshooting your sourdough starter – Here you’ll find a list of the most frequently asked questions when creating your sourdough starter.
Leave for around 10 hours and you should have a much more violent starter. Take a look at my post on rescuing a starter. Without minerals the starter is going to be weak and slow to rise.

Sometimes it just takes longer to develop so repeat daily feeds for 14 days before moving on to the next step. The sourdough will be fine after a couple of weeks and often longer.

This post is also very comprehensive. Controlling temperature to a higher consistency than this will adapt the flavour and the speed that the bread takes to rise, but this isn’t important for simple homemade sourdough bread. For this reason, the lid of your jar can be tightly sealed. Just scrape the skin off and feed as per normal. The mother dough can be left in the fridge and fed weekly to keep it active. When I weighed out the starter I noticed the smell improved, the size of the bubbles increased too. I'm going to show you how to resolve the most common sourdough starter issues that beginner bakers come across. If you use the starter 2-3 hours after feeding it will be sufficiently active to raise the bread. Try a 3:3:2 balance of flour, water and starter for a few feedings and see if the hooch disappears.