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My sourdough starter hit 200% rise in under 4 hours and it changed my whole baking game
I've been keeping a starter for about a year, and it usually took a full 8 hours to double after feeding. Last week, after switching to a 50/50 mix of rye and bread flour for the feed, I checked it after 3 hours and 45 minutes and it had more than tripled in size. That's a 200% rise, which I'd only read about. It meant my starter was super active and ready to bake with way faster. My loaves have been lighter and have a better crumb ever since. Has anyone else found a specific flour combo that made their starter go nuts like that?
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rose_cooper4d agoMost Upvoted
Oh wow, I totally get it. I used to think feeding it was just maintenance, but seeing that kind of rise is wild. I tried a bit of whole wheat with my AP flour last month and it went crazy fast too, like it was on a mission. Makes you realize how much the food actually matters.
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parker_thomas13d ago
Switching to rye flour was a total game changer for my starter too. It made me realize how much small tweaks in a routine can unlock a whole new level of performance. It's like finding the right temperature for your coffee or the exact time to leave for work to avoid traffic. You do the same basic thing, but one tiny change makes everything work better and faster. It feels like you've cracked a secret code.
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