Active Sourdough Starter Growth - Time-lapse 4 hours

This is what an active and strong starter looks like! Time lapse of 4 hours.
(unbleached all purpose)

[@thierryizore323]

I am happy when my starter doubles... yours even triple in size! Wahoo. No wonder why your breads are amazing!

[@carolschedler3832]

Amazing! Love the time lapse!

[@jdrake411]

Wow, Sarah Lou, impressive! I have been using only rye for my starter since I began this bread journey, going on two years now. I have looked on with envy periodically at all the very white starters I see on KZbin that are blowing the caps off their jars. I was reluctant to change because I've been under the misapprehension that using a rye starter was somehow "better" than using AP flour or even white bread flour. I have now switched my starter to Bob's Redmill Artisan Bread Flour (his HQ is actually local to me) two days ago. So far, my starter, Eve, (because she was the first) hasn't slashed its wrists or anything and is growing, although not the growth I see in your jar. I figure it will take another week of feeding it the new white flour and using it for bread-making before the rye is gone, so maybe I'll see more growth then. I hope so. I know you can mix flours in your starter, but I want to try an all-white starter just for grins. In the meantime, tomorrow I use your recipe and with some help from Lady Luck, maybe I'll get a loaf as nice as yours. To clarify, I have had loaves like that, but they are very intermittent. You seem to be able to consistently produce loaves with great rise, which is awesome, a trait I hope to emulate. Cheers!

[@SarahLouReviews]

Thanks Jeff for the note! I prefer an all purpose starter as it’s easier on the pocketbook. I used to have a rye one as well and took me a while to convert to AP. Ug …it didn’t like me changing its food! Lol Best of luck with your bake! Let me know how it goes ☺️

[@jdrake411]

@@SarahLouReviews Ruh, roh! This morning I woke to a starter that was flat. Horrors! LOL! Like yours, my starter is apparently not happy switching to white bread flour. I don't know how long it would take to convince Eve that white flour is just fine and since that would put a definite crimp in my sourdough baking, I refreshed it with good ol' rye, and am hoping for a speedy forgiveness. Instead I will make another starter from scratch using white bread flour. In this case, the time it takes to create a healthy white flour starter won't interfere with my baking life. I'll use your recipe as soon as my starter revives and will let you know the result. Cheers!

[@SarahLouReviews]

@@jdrake411 😂😂 oh dear! Lol. Ya I figured. It will forgive you but don’t be alarmed if it’s upset for a day or two. What you could do is wean it off slowly….like introduce a wee bit of unbleached AP at first, then gradually increase over time until it’s eventually all AP. Once your starter is happy again of course! Hehe. It is worth it….then not only is it cheaper to feed, but then every recipe it will respond well to. Keep me posted ! ☺️

[@jdrake411]

@@SarahLouReviews Will do! Thanks!

[@mikewurlitzer5217]

I converted a Rye base SD Starter to AP about 4 months ago, but 6-8 hour is the best I've achieved to double in size. If I may ask what temp is your kitchen? I have a homemade proofing box that I can keep at any temp +/- 0.5F. Like you we prefer less sour so much so that I also like to use fruit based "Wild Yeast Water" which is very similar in process to SD [long fermentation times] but with ZERO sour.

[@SarahLouReviews]

Oh! I’ve never heard of that water. Good to know ☺️ I just use the water from my Brita. Glad to hear there is another like me who doesn’t like sour! Temp of room is 23C or 73.4 F

[@mikewurlitzer5217]

@@SarahLouReviews Thank you Sarah I'll try that temp on my proofing box. Wild Yeast Water can be made using just about any fruit [dried fruits work very well} I've used raisins, dates, blueberries, wild grapes, crab apples. Very little if any on the flavor of the fruit can be detected in the baked loaf and there is no sour. There are quite a few Wild Yeast Water videos on the web. It allows for the benefits of long fermentation without the sour notes.

[@SarahLouReviews]

@@mikewurlitzer5217 Thanks Mike! I’ll look them up ☺️

[@solarpony]

@@mikewurlitzer5217 It's called sourdough started for a reason buddy! Why foul it up with the rotting corpses of fruit bits 🤣

[@doitnow964]

How was the room temperature?

[@SarahLouReviews]

72.5F or 22.5C

[@doitnow964]

@@SarahLouReviews Ok Thank you so much!!

[@karwaichow3014]

What about the ratios in it? Mine is 1:3:3 which takes about 6-8 hours to double at 22/23℃

[@SarahLouReviews]

1:1:1 is the ratio in that video. ☺️👍🏻

[@solarpony]

@@SarahLouReviews mine triples at that ratio as well, at 25° c

[@solarpony]

It's because you've introduced much more water and food, it takes the yeast a while to blow through that