Warning: My sourdough starter took 8 weeks to finally double in size

I started a new starter from scratch back in April using whole wheat flour and feeding it once daily at room temp, and for the first 6 weeks it barely moved. Then I switched to a 1:5:5 feeding ratio and kept it in my oven with the light on, and suddenly it doubled in 6 hours. Anyone else had a starter that took forever to get going and then just took off after a feeding change?

3 comments

3 Comments

olivia_allen2mo ago

My rye starter didn't do anything for 7 weeks then suddenly tripled after I switched to 1:2:2 feedings twice a day.

miles_sanchez2mo ago

7 weeks of waiting sounds more like patience than a method, @olivia_allen.

hannahs4522d ago

My whole wheat starter sat there for 9 weeks doing nothing, @miles_sanchez, so I feel Olivia's pain. I finally got it going by using bottled spring water instead of tap and keeping it in the microwave with the door cracked to stay warm. The 1:2:2 feedings twice a day did the trick for me too, but I also added a tiny pinch of whole rye flour to help it along. It took another 2 weeks after that before I saw any bubbles. Once it doubled for 3 days straight, I knew it was alive for real. Patience is definitely part of it but so is fiddling with the ratios and temperature.