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My sourdough starter went flat for a week and I almost gave up
It was bubbling fine in my cool kitchen, then it just stopped after I fed it with a new bag of flour. I spent seven days trying different water temps and feeding schedules before a baker friend asked if my flour was bleached, which it was. How do you guys test new flour before committing a whole starter to it?
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grace_fox32mo ago
Honestly, that's a rough way to find out about bleached flour... it's like a starter killer. My method is way less risky. I just take a tiny spoonful of my main starter and mix it with a bit of the new flour and water in a separate jar. If that small test batch gets bubbly and happy after a couple feeds, then I'll feel safe switching the whole thing over.
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ruby5612mo ago
Smart move by @grace_fox3. That test jar idea is pure common sense. It saves your main starter from a total wipeout if the new flour is bad. I learned that lesson the hard way once and had to start over from scratch. Your method is the only safe way to try a different brand or type.
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iris3941mo ago
Oh man, "pure common sense" is giving grace_fox3 way too much credit, that's literally BASIC starter care. Wait, so you went SEVEN DAYS with bleached flour before someone told you? That is WILD to me, I'm honestly shocked you didn't google it sooner. I keep unbleached organic flour on hand EXACTLY for this reason, because I can't risk my starter dying over something as stupid as a bag of flour I grabbed without checking. The test jar thing is fine but honestly I just stick with the same brand I've used for years and never switch unless I'm out and desperate.
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