Troubleshooting Your New Sourdough Starter

[@lulugoh3935]

My sourdough starter is finally successful and is now sitting happily in my fridge. Before watching Bettie’s video, my fifth attempt at making a sourdough starter was dying by day three, as usual. I had tried following five different tutorials on KZbin, but I couldn’t figure out what was going wrong. My starter always produced hooch on top, became too watery, or had hooch in the middle. After watching Bettie’s troubleshooting tips and successfully reviving my starter, I’ve concluded a few points that might help others living in tropical climates (like Malaysia) where it’s around 30°C even indoors: 01. Maintain a Thick Pancake Batter Consistency: My starter had hooch on day three and stopped growing, becoming very watery. So, I poured out half of my starter (the hooch was in the middle) and added flour and water to achieve a thick pancake batter consistency. 02. Keep it in the Coolest Room: I didn’t store it in the kitchen because the kitchen temperature exceeds 30°C. Instead, I kept it in my bedroom, where the temperature is around 28-29°C. 03. Feed More Often: I didn’t follow the standard feeding schedules found in tutorials from temperate climates. These didn’t work for me, even a Hong Kong-based tutorial failed. 04. Discard Extra Starter: I always discard extra starters to avoid having too much. I keep around 25g of starter and feed it with 50g of flour and 50g of water, maintaining the sticky thick pancake batter consistency. 05. Don’t Stick to Online Tutorial Timelines: Everyone has their own unique environment, which differs from others in various ways, including room temperature, flour gluten content, and the bacteria around the starter. Because of these differences, I didn’t follow the exact timelines provided in the tutorials. Instead, I observed my starter and waited until it could double in size every time I fed it, made a sizzling sound when scooped and passed the floating test. These signs indicate that your starter is stable and alive, meaning you have successfully created a starter! When I saw Bettie’s video, I was about to throw away my fifth starter. It had hooch in the middle and had stopped growing. I discarded some of it (keeping it at about two days' worth) and doubled the amount of flour and water to keep it at the sticky thick pancake batter consistency. I didn’t measure precisely because my scale was broken. The starter revived on day three after this adjustment and stabilized by day six, doubling in size every time I fed it. Bei Bei (my starter's name) is now very active and two weeks old. I’ve tried using Beibei to bake sourdough bread, but my bread flattens like a flying saucer because the starter is more active compared to factory-dried yeasts. I’m currently struggling to achieve a balloon-shaped sourdough bread, but I’m not giving up. I’m confident I’ll succeed if I keep trying! Thanks again, Bettie, for sharing your video!

[@jannesa21]

I’m on day 4 and hooch keeps building up at the bottom then the middle and now the top I discarded half and keep adding more flour and more water just like you said “thick pancake consistency”. I’m hoping this will do the trick! Thanks for recommendation

[@Luciferjuice]

Glad I'm not the only one having troubles 😅 I've been trying for two months can't get a proper rise and obviously when i bake a loaf it doesn't rise properly or taste sour at all 😊

[@wanpy9045]

Thanks for your sharing. I almost give up on my starter. After reading your experience sharing, i m gonna continue to feed my starter for another weeknor may be three. Good luck to me

[@bambamssam]

Honestly, you give the clearest instructions on sourdough starter. I've watched your entire series and it's sooooo clear and easy to follow. Thank you so much!! I've watched like a bunch, before I found your videos, I'm so glad you made this series!! x

[@Cromfeld]

I have an active starter, but I was just curious. Everything Baker Betty said it helpful for the beginners.

[@kicknadeadcat]

I have tried to bake bread for years finally got it down to an art. I follow everything she says to the letter. I was amazed on the different textures and flavors I can get by using different flours in my starter.

[@bodiemaxwell2717]

Pro tip: you can watch series on flixzone. I've been using it for watching loads of movies recently.

[@lylepedro6342]

@Bodie Maxwell Yup, I've been watching on Flixzone} for since december myself =)

[@hansb1848]

YES! You managed to answer all the questions i still had after watching endless number of tutorials. Thank you!

[@jco1966]

This. Her video was the best I’ve seen and made me feel ready to bake today

[@cjkings423]

@@jco1966 exactly how i felt for reals

[@lisaduffy6792]

I think i have the hooch situation going on. My intuition tells me it’s not stabilized. I’ve been feeding it for like 6 days and began seeing hooch within 24 hours. It’s smells really gross like baby vomit actually. Should i start over or try to fix this one?

[@jco1966]

@@lisaduffy6792 don’t start over. Just keep feeding it each day a 1:3:3 ratio and be patient. It’ll sort itself out. I happened to me and everything worked out after 10 days or so. Be patient. Trust.

[@lisaduffy6792]

@@jco1966 thank you! I will do so. 💜

[@nicollewilbur3905]

Oh my god. This has been amazing. I have gone through so many starters because I always thought they were dead. 😩 and you come along and tell me all the things Pinterest did not. Thank you 🙏🏻 was about to throw out another starter.

[@BakerBettie]

Keep going!

[@lulugoh3935]

So true, I'm at Malaysia (tropical country), my starter always stop growing and have hooch in the middle at around day 3, and I thought it die and throw away …😢 thanks for your video and I will keep trying until success!😅

[@danielpagnozzi]

Thank you sooooo much. I was struggling, so I would throw out a bunch of starter because I thought I was doing something wrong. And with your video I understood that is normal and that I had to have more faith. Back to the kitchen

[@buzzrodwell7439]

I'm so grateful for this! Having made bread for a year or so with yeast I finally decided to try sourdough, but I was despairing about my starter because after several days the only thing it did was to produce the hooch. Now I am wiser having watched your video, so I will persevere. Thank you Bettie!!

[@BakerBettie]

You're welcome!

[@KimZaharia]

Just found you and have subscribed. I too have been throwing away my starters way to soon. You are so clear in how you communicate and what you say makes total sense. Now to finish my starter finally

[@SpencerPullenPhotography]

Oh thank goodness! You have saved my sanity. My starter had the “false start”. I was wondering what happened to the bubbles! I’m going into day 7. I’ll keep the course and hope for the best. Keep up the great videos!

[@BakerBettie]

Glad I could help!

[@Skittle02]

Me toooo! But now I'm on day 10 & only getting a little bit of raise... Ughhhh ! I'm trying a no discard starter tho so I'm only using a little bit of flour & water a day(25g each) ... I'm getting very discouraged tho!

[@akhoneybee907]

The yeast and bacteria were having an epic battle! Then the yeast eventually win over time 😂👍🏻

[@thairinkhudr4259]

@@akhoneybee907 I'm habing this theory in my mind observing my starter! It's on day 11 and between days 3-10 it wasn't rising and the texture is wet and loose, thinking that's bacteria (because bacteria makes things wet and slimy-like). Yesterday I fed it with wholegrain+ap flour, this morning it rose so much like the first few days! Hopefully it will stabilise soon. 🥺

[@Homegrown_Hillary]

Thank you!!! I’ve tried making and sustaining sourdough starters multiple times and hit most of those roadblocks each time, yet my google searches on the issues never gave me these answers so I gave up each time. Not today! You’ve given me hope that I haven’t killed my yeast babies and I’m so grateful. 😊

[@endorpha]

Thank you! I’ve watched countless long drawn out versions that make my head spin! Now I know that I’ve been starving my starter. Best vid!

[@franciellimoodie3637]

I feel so intimidated to start baking with my brand new starter, I thought I had killed it but this video brought me a lot of clarity and now I know my “ baby” Is still alive haha 🙌🏼 Now I just need to work on my mind and actually give it a try 😅

[@gradyhester4456]

SO HELPFUL! I started a starter 5 or so weeks ago and was ready to throw in the towel. I was starving my starter as it turns out. Baker Bettie, I'm so thankful for your time and help! My starter is happy and active and ready for baking... Take care, Grady! Nashville, TN

[@VedWyawahare16]

The best video which I have been finding for 3 days thankyou for the advice and all

[@sohelsohel2662]

Clearest instructions on troubleshooting a beginner starter grower ..

[@MickieMuellerStudio]

This was so helpful! I did get that false start, I was so excited. Then I seriously thought I killed it. I think I've devised a good spot for temperature now, it's definitely not doubling, but there's some activity. This made me feel a little more confident moving forward. Thank you!

[@wellinever1558]

Did you suceed in your baking?

[@MickieMuellerStudio]

@@wellinever1558 I did! I’m finally making gorgeous loaves!

[@ketanbhavan]

Amazing answers! I was trying to figure out why my young starter smells quite bad already but you've answered it for me! I'll keep at it! Thanks!

[@Easy_Paintings_with_mp]

The best explanatory video I have seen so far! Thank you! I was really worried. My starter was all doubling and bubbling for the first 3 days and then it all ended in 4th and 5th day (and mine has been super hungry all the way, it formed hooch every 6-8 hours). Now it is just sitting there a little bubbly, not rising and still getting hungry all the time. I guess I'll name it little weirdo!

[@emmie320]

Thank you! I just started mine 8 days ago and I've had just about every one of the "is this still working" issues except mold. Thankful for no mold!

[@quaydvt7378]

Thank you. My first attempt at sour dough. Your comment on the initial activity then looking DOA is exactly what I saw and what I was researching. Took off like a rocket on day 2-3 then a few bubbles but no real activity since. It is now day 5. Still alive, a bit of hooch today and a few surface bubbles, but still pretty flat. I was really wondering about and insane rise between day 2 and 3 followed by 3 days of "blah". Not worried now. I have to keep mine in the oven with the light on. Up in the mountains of BC and the house gets pretty cold overnight and not overly warm during the day (winter!) so I figured the oven was the most consistent place for it.

[@lolam.9291]

Thank you for stating that everyone’s environment is different because I have been struggling to get my sourdough starter going. I have used filtered water, temp at 75 degrees Fahrenheit, using whole wheat flour and bread flour and no activity. I will have to wait a little longer. My sourdough starter started with a bang by the second day but has not done anything since. I will try to be patient. Once again, thank you for the encouragement 😍

[@sallymamaei3226]

hiii hows your sourdough starter now? what day are you on now? mine is the same day 2 already rise double the size and then now day 4 going to day 5, i dont see any activity yet.. please let me know hows your starter going on now... thanks

[@hollycan2737]

So excited, I followed your instructions to make my first starter like ten days ago and today I'm making your no knead recipe for my first try! It's fermenting as I type! Thanks for all your help

[@BakerBettie]

Wonderful! I hope it turned out well! Remember that sourdough bread takes a lot of practice so don't get discouraged if it isn't perfect the first time!

[@katherinesylvester6188]

I have been making my own bread for the last year and a half. My sourdough starter has been adequate but not spectacular. Thank you for your clear instruction.

[@amymartin4723]

I may have missed this in your previous videos, but should the hooch, (the liquid layer on top), be drained off before feeding? Or should it be mixed up before feeding? Thank you so much for your time and help! You're an amazing teacher!

[@gillesbeauchamp6898]

KZbin read my mind in suggesting me your video! You answered literally all my questions! Thank you so much for this, I will persevere!

[@yolandaanderson8556]

You are an excellent teacher! So refreshing! Keep it up you will go far on You Tube. 😀

[@kombo731]

Good job. Right to the point. Starter isn't tough, and as you point out so well, patience is the key.

[@heatherkanneman597]

Just found your video. Thank you! I now realize that my starter was starving and I wasn’t feeding it enough. The recipe I was using said to feed every 24 hours. I’m now feed about every 12 and it looks and smells SO MUCH better!!!

[@BakerBettie]

Wonderful!

[@DeperiviAnimae]

Thank you, I’ve already thrown out a starter and tried again but now I’m realizing it was probably still ok!

[@BakerBettie]

I bet it was! Try again!

[@cutecw3506]

Thank you thank you thank you I’ve been super worried about my cheesy starter and there is very little help on the interwebs!!! I will just keep working on her!!!

[@emnylz]

Have been watched many sourdough videos from other channnels, never have benefited and succeded until have watched yours. Thank you!

[@Deepgoat]

I thought this was going to be another video where someone reiterates the basics of making a starter without any real new info. Tremendous video, all the real questions answered.

[@fayekratzer3154]

Bettie, Thanks for this video. I watched your post about being a bad sourdough mom. Well, I am the worst. My starter has been in the frigerator for about 6 months without any attention. I finally had the nerve to open it and look. Of course it has a layer of grey and smells totally like vinegar. I cleaned the top off and I am going to give it a try since it doesn't smell rotten or gag worthy. It was a dry starter so no liquid to pour off. No orange or pink color. Wish me luck. Thanks for your videos

[@lumberjackinit6450]

This just answered my questions about the weird liquid separation that was on top and the smell- too bad I pitched it this morning! Oh well, at least this attempt will stand more of a chance! Thank you

[@alyssadoering1429]

Thank you!! I’m on day 9 and still only mild bubbling. Days 2 and 3 were great and then nada. I was getting frustrated and disappointed thinking I killed it, but now I’ll keep sticking it out and see what happens. Thanks!

[@anitachikami229]

So do u keep feeding it if u dnt see any activity I'm stressed

[@alyssadoering1429]

@@anitachikami229 I did! Around day 12 it really perked up and a couple days after that it was ready to go. Now, a couple months later, it reaches peak (about triples in volume) in about 3-3.5hrs! I store mine in the fridge and feed it once every 5-7 days :) If there is no pink or orange streaks and no mold, keep at it, it’s still good! It can take 3 weeks or more to get it going!!

[@anitachikami229]

@@alyssadoering1429 thank you thank you so I will jus keep feeding it no mold

[@gooe9561]

Stumbled upon your channel. Fantastic presentation. Very through and easy to follow. Subscribed.

[@AuntieEm294]

Thank you. I've learned a lot from you and thank you for putting this information out for folks like me. My starter got put in the fridge & now it doesn't want to grow. I'm doing your 1:3:3 daily feedings and weighing everything like you said, then leaving it out. I'm not "exact" but within a gram or 2. I used up the last of my unbleached flour a few days ago. All I have right now is white bleached flour. My starter sits there & bubbles a tiny bit but that's it. My home is about 70 degrees F most of the time. When I first made the starter, it bubbled up & over the jar rim to the point that when I removed the lid one day, the hard crust actually cut my finger! Now, nothing... :(

[@ruth5538]

Hi Bettie! Thank you for all these informations. I was wondering if with time the essence of your sourdough changes. Let's say i made a rye or einkorn starter and feed it AP flour daily, will it change in color and flavor? If it does, i'm better off making a levain instead of mixing directly in the starter?

[@shannonwhite1561]

Thank you so much for the info! I have a question though. What’s the longest it could take to establish? Like at what point would be too long? I’m on week 3 and it’s still not passing the float test. It’s still looking okay (no mold or anything), it smells yeasty with a hint of sour and has bubbles but isn’t really rising anymore. I started having problems after week 1. I just can’t figure out what’s going wrong 😓 I am wondering if it’s possibly too cold in my kitchen so tonight I’m trying to put it in the oven, but I don’t have a working oven light lol I’d also like to note that I’m using gluten free flour, not sure how much of a difference that makes. I’d really appreciate any guidance you’re able to give! 💜

[@alicefaerber9590]

Silly question, what did you do with the spoon full of starter that you put into the water since the starter wasn't ready to bake with? Thanks for all your help!

[@JaneDoe42011]

Thank you! I'm on day 5 & was getting worried, but you alleviated that for me. I seem to be right on track with my starter.

[@BakerBettie]

Wonderful!

[@VineandBranches723]

I added a little extra water to mine on day 2 when I fed it because it looked super dry. I've been discarding half each day and adding 1 cup water and 1 cup flour when I feed it (every 24 hours). Should I add a little extra flour the next time I feed it to make it thicker? It's more runny than yours looks but has little bubbles. Or should I start over to make sure my measurements are exact? Thanks, your videos have been super helpful!

[@helenrose9028]

Thank you for such a great video-answered so many of my questions!

[@ruthlawson7231]

Thank you so much for this video? How do I know whey my starter is mature and I can begin only feeding it daily (if baking actively) or weekly (in fridge)?

[@sandrapowers6099]

Bettie, Thanks for all your helpful information on starters I, too, have started about 4 starters! And thought I had killed them and dumped them out. I realize now, they were each probably ok. I am going to start another starter using your method. Hopefully I can produce a healthy and active starter this time! I have a question? I understand what “ hooch” is, but you never said what we should do with it! I have read different interpretations concerning the hooch. I do not understand what should be done with it. Should we stir the hooch into the starter or pour the hooch off and continue with the feeding? Everyone seems to have their own opinion about this. What is yours?

[@lulugoh3935]

According to the other teacher, I throw away the hooch and left 25-50g starter, and add 50g flour+50g water (or more flour) until it look like thick pancake dough, and i feed more often after tthe hooch happen because it's very hungry. I'm in Malaysia tropical country (30°c +) and the weather too hot, my starter hungry very fast. I failed 4th times by following 4th different teacher until I meet Betty. I about to throw away my 5th starter (day3) that day and now successful! Hope this help and don't give up, u will success one day! Good luck 😊

[@RababAlhunaidi]

This was so helpful! Thanks alot

[@soumyasaxena205]

Can I store the discard? If yes, then how? Also, if my discard smells a little, can I still use it to make other things?

[@voidremoved]

keep "discard" in the fridge but its better to cook it and eat it. I "discard" it in to my frying pan every day.

[@celisev6635]

Hii I really hope you see this, ive been feeding my starter for about 3 weeks now (following the videos) and Ive run into some problems I didnt see you mention in the troubleshoot video... My starter has been quite watery (when it needs to be fed again) since the beginning... Also the amount it rises has been decreasing the past couple of days, leaving little and sometimes no growth when i need to feed it again... It doesnt have any of the mold signs so I presume its still saveable, so my question is is there something I can do/need to change about the way I handle it and feed it so it will become a good starter?? Is there something wrong with it? Or is this also normal? (Ill also leave this commend under the troubleshoot video)

[@jazminramirez2613]

Hi there! So I’m on day 7 technically & have not seen any rising happening. Very minimal & little bubbles. But no doubling in size. Someone told me not to use a copper spoon which I’ve been using to mix it every day. So I’m assuming I need to start over?

[@taharanaturals1763]

Thanks for a great video. What should be done with the hooch, should it be stired in to the starter or thrown away? Thanks

[@Jolie-q5s]

Thank you for your very informative step by step instructions. I am on day 4. Yesterday and today my starter was a little runny and not sticky and glutanous like the first feed. Is this normal?

[@9snaps]

Thank you for this my starter has the smell problem but also i noticed today that it has water on the bottom. Is that normal?

[@theblanksbunch1770]

Love your series! What if your starter doesn't smell? Mine is 2 weeks today. Doubling in size daily and stringy or holey...not sure how to describe it. It smells yeasty but not sour. I don't want to bake with it yet cuz I'm not sure if I'll get that sour taste yet.

[@dhebard1]

Hi! Great video, thank you. I have a starter that is a couple of weeks old. I am seeing bubbles and growth, although it does not double as I have heard it should. For example I feed it about 20 hours ago, 1/4 flour and 1/4 cup room temp water, and it has only grown about 1 1/2 inches. I keep it in my oven with the light on. Any thoughts? Thank you for your help!

[@shermdog6969]

I've had mine a year. It's has never risen. It's smells great. I use fresh ground einkorn flour. Upsetting for sure.

[@Kressa1111]

I’m using this flour too and it’s not rising either. Now I know why.

[@diana14roman29]

That’s interesting! I use freshly ground einkorn flour also and I haven’t had an issue with not seeing it rise.

[@bryanreeme8584]

I've created my 1st starter during lockdown, worked great!.. I added amaranth that I harvest on my property, fairly sure that started the fermenting quickly👍

[@camjac16]

This helped me so much! I was trying to research yesterday what went wrong and couldn't find a very clear answer. Thank you for clearing things up. I did nothing wrong and I just have to keep going!

[@louettesommers8594]

After trying for a few months I was ready to give up. I read somewhere about using rye flour. It was amazing.

[@ShehnazKhan1]

Thank you for this video. I started my sourdough starter about 9-10 days ago with regular all-purpose flour (that's all I had) and a 1:1:1 feeding and still see no activity on my starter. I was starting to think I would have to start over. Now I am wondering if I should move to a 1:2:2 feeding, or start adding rye flour which I was able to find in my supermarket, or do both?

[@rubygordon9447]

Bettie! Great video! Thank you for your concise advice!! First time Muir, looking forward to your other videos!! Thanks again

[@michaelgeiger4043]

I LOVE the juxtaposition of "extremely common"!! Makes you wonder what might be commonly extreme! :)

[@jezohare3013]

Thank you for this very clear & easy to navigate series!

[@jennabutler4991]

I'm nervous about mold. How do I prevent it? Should I be changing out my container with feedings?

[@rhadetre]

So basically, getting my sourdough started is like watching a fungal/bacterial war. And once it starts smelling pleasant, the yeast has won.

[@akhoneybee907]

Yes I killed my last one accidentally somehow 🥴 The new one is in that battle phase. Lots of bubbles and growth and only two days old! It doesn’t smell like sourdough yet though and I won’t be using it for a while.

[@BakerBettie]

Haha absolutely!

[@PIGEthePigeon]

When this happens.. the pleasant smell.. You mean the sour smell right? Mine smells like buttermilk....not alcohol but strong buttermilk. I started with rye

[@preciousdevere288]

My five day starter smelt of rotten eggs! Why ?

[@zacharysherry2910]

​@@preciousdevere288rotten eggs? Mine doesn't smell great because it's just starting but I wouldn't say rotten eggs. Usually when they go bad it's the mold that wins first. It depends... Of it's not that old then I would just keep trying depending on the smell too. Usually the starter phase smells a little like sulphur from bad bacteria but not very strong.

[@ronaldconiglio9942]

Thank You for the information. It's very helpful and encouraging.

[@johnmcclain3887]

Thanks Bettie, I just started a batch today, I had to throw out a batch I started a year ago, because it went too sour, and have been baking with yeast, I hope to get this going really well, I've not done sour dough since my teens, I'm hoping to get a good batch going. Thanks for the easy to follow instructions.

[@lizshults6311]

Thank you so much for this! I gave up on my first starter after 21 days lol and then bought dehydrated starter and forgot to feed it after it doubled for me, so after letting it sit out for 24 hours I fed it again , what should I do to jump back in or do I start over??

[@basbleupeaunoire]

I'm working on my first starter, and these videos have been incredibly helpful!

[@BakerBettie]

Great to hear!

[@gardenrowes]

Thanks for the tips! I started my starter about 14 days ago and had a surge of activity in the beginning but now it’s hard to tell if anything is happening. Do I still have hope of getting it active again after this long, or is it better to start over?

[@wkipp6120]

I am having this same issue. Not sure how to proceed.

[@nicoleelizabeth6693]

Thanks so much! I got my starter going a few days ago seeing great progress and then it just slowed down a whole bunch, thought I did something wrong! I’ll keep going though!

[@BakerBettie]

Yes, keep going! That's totally normal.

[@RobertZapp-hx3hx]

So my starting a sds is kind of foggy. I know my room temp is low at 61 degrees fahren. Yea it takes longer. And it finally rises up. But its having too much fun up there and does not want to fall back. From ur hints, could there be too much food for this temp?

[@WilliamSeanRaharjo160800]

Super helpful video! Thanks Bettie! 😊

[@btan1511]

Thanks for making this video! Answered virtually all the questions I had about my sourdough starter that I just started! I was just about ready to toss it out after the activity died down drastically after it was bubbling and rising like mad in the first 3-4 days. Now it's pushing 9-10 days and its been watery and sluggish. I'll just play with the amount of water I feed it and watch it

[@galinarou]

I love the details on the alcoholic and vinegary smell and what that means about your starter! Thank you for the educational video )

[@wellinever1558]

I though mine was off as it didnt rise?

[@naveensingh952]

Thanks for your sourdough bread video. As suggested I started my sourdough starter with 1:2:2 and now continuing with 1:3:3 feeding. After 8 days my starter is getting doubled in about 8-10 hrs since last 2 days. Is my mother starter ready now to be kept in fridge?

[@delfabro2]

thank you so much Bettie! I feel encouraged. Tomorrow is day seven for my first starter and it isn't too bubbly but now I have some ideas. You are very helpful.

[@kendrakiger7072]

My only question is do I discard and feed starter if it has not doubled in size or just feed without discarding? U have covered all my other questions I'm eeeeexxxxxtremely grateful. Mine did that on day 2 it doubled bubbly goodness then on day 5 it's flat lined. (I had tossed 2 that done this so I'm so grateful for your video)

[@stephaniepingeladrihan8300]

These videos are very helpful. I have been working on a starter for 10 days. It is bubbling and doubling but it is really runny. There is no stretch. I have been following a couple blogs and I'm wondering if I'm mixing methods. I've been weighing my discard but watching your videos tonight I realized maybe I should be weighing what I leave in. Thoughts on how I could get it on track?

[@lyndasoderlund64]

I'm on day 12 of my first starter - using whole wheat flour. I definitely have bubbles and it smells alcoholic but it is only growing by about half. I have recently started to use a clean jar each day as to maximize the value of the initial 25 grams. Any other suggestions would be appreciated. Thank you Baker Bettie!

[@paulinederooij7180]

Hi Betty, my starter doubles in size in about 10 hours, but then goes flat again around the 18 hour mark (where I would feed it at 24). Should I feed it earlier? Or is it okay if this happens?

[@axismartin2621]

Thanks for the tips! But what to do I do if my week old sourdough starter smell like nail polish remover?

[@breathinglead871]

Help! I'm new to sourdough and I recently made my first starter. It's day 5 and I just now realized that the AP flour I've been using is bleached 🤦. It smells like sourdough, however, I'm not sure if I really messed it up. From what I am reading, bleached flour can change the proteins available to the yeast and lactobacillus in the starter. I added unbleached bread flour today in an attempt to reestablish the protein balance in the starter since there is a higher gluten content in bread flour. I hope my logic works out because I want to be eating sourdough in a couple days and not starting over 😅.

[@JuanXPrats]

I was worried that something was wrong with my starter because the first day I used purified water and saw a ton of activity, but the second day I accidentally used tap water and after that the activity died down and I thought I had killed it. It's reassuring to hear that that is just the yeast and the bacteria trying to balance each other out and I should just keep going! 👍 Your videos have been very helpful Bettie, thank you!! 💖

[@pallavichoukse293]

Hi dear, temperature here is around 30 to max 40 & my sourdough starter is 5 days old after 3 day I got alcohol on top as it was hungry now it shows no activity. Is it still active as i also don't see any h bubbles, should i just keep feeding and discarding. I am good to change to whole wheat flour now

[@itsamomsworld3613]

I am on day 14 and my starter is about doubling in size with bubbles throughout, but not falling down. I am using stone ground organic dark rye. I did a flit test today and it’s definitely not floating. Compared to what I see when you show your starter, it also does not look ready yet. Is it still normal after two weeks?

[@aidanfordsword6954]

Thank you so much! Ive started my starter 3 days ago. And it smells really weird. Kinda like how you described. I'll update this comment when I start using it! Thanks!

[@LivingSimply-uq5uz]

Hi Bettie, thanks so much for your videos, they are super helpful for a newbie like me :) My starter is 13 days old and I baked with it for the first time yesterday. I have been using your 1:3:3 ratio for feeding. Today (the day after using my starter for the first time), it doesn't seems as thick and fluffy; still has bubbles but seems a bit more thin - is it still good? Do I just continue with the same feeding schedule and ratio?

[@sumSum5853]

Is using whole wheat bread flour the same as whole wheat flour? And if I use whole wheat or rye flour for starter can I use white flour for my recipe?

[@lolajacomino6574]

Thank you for this video, it’s like you answered all my questions ❤️ 👍 🥖

[@jenniferfowler6888]

Hi Bettie, I love your videos on sourdough bread making, thank you. I am having difficulty with the crumb of my bread, it is very dense in texture, the flavour & crispness are fine but the crumb is very dense. Can you help me please?

[@XavierKatzone]

Bob's Red Mill Organic Rye + King Arthur Bread Flour, 50/50, at 100‰ hydration. You will be AMAZED!

[@kathyvaughn5519]

Thank you for explaining my hooch covered hungry starter! Gotta go feed it now.

[@BakerBettie]

Glad to help!

[@SAM-di4we]

Ok I used whole wheat for the first 6 days then switched to white flour for day 7 & 8 but didn't realize not to use bleached flour. Also I used equal volume measures throughout for additives, as well as tap water. And it was next to grow lights. Do I need to start over or just pick up from (?) day 3. Help.

[@dianekauffman1841]

I am on my second batch with rye . First batch molded. Oven light was to warm . Second batch day10 mold again?

[@Sunrisesunsetmusic]

I had what seemed like mold on the inside of the jar, so I put it in a new container, but should I throw it out and start over?

[@Broccolily]

This was helpful thank you!

[@DasNeueFeuer]

Thank you for putting my worries to rest!

[@leonghuichuin6614]

Thanks for your informative video. I was wondering if I can change the container for my starter. I am on Day 4. The dried flour and water on the side on my contained is really bothering me, especially there are some bits of kitchen towel paper stuck on the lip of the container. (I used paper towel cover it but not airtight). Would the dried flour and water on the side of the container be a source of contamination if i don't clear it out? should i change into a clean container?

[@lynettemccarra6853]

Hi Baker Debbie, I'm on day 20 of my SD starter. My starter has a good yeasty smell, lots of bubbles but not yet doubled in size. It develops a hard top by the mornings feeding. I scrape off the hard top and feed 1:3:3 King Arthur bread flour and warmed purified water. I've been using a seedling warming mat for the last few days (prior had kept my starter in the oven with the light on). This morning I stopped using the flour sack cloth I had been using to cover the jar with and placed a loosely piece of plastic wrap. Should I keep going or throw in the towel? I subscribed to you a week or so ago and would love to hear back from you.

[@ProducerWife]

Omg today is day 20 for me as well following this method. My starter is still not yet matured and I’ve been consistent with the feeding. Thinking of starting a second one with a slightly different method :(

[@Winson06]

I know that you've advised us on using whole wheat flour because it will take longer. I've tried it with unbleached all-purpose flour. Its day 15 now, it smells sweet/alcoholic. but it isn't rising to 2 times the size within 4 to 6 hours. It typically rises up to about 80% of its size in 12 hours and then starts to go down (flattens down all the way at about 24hrs mark). It has also passed the float test as well. Does this still mean that it is not ready for baking? Do I need to feed it more frequently? It has been like that since day 11. I'm in Singapore btw, usually around 31 to 34 degrees C. Thanks in advance!

[@endgamefond]

How was your sourdough starter?? I have the same problem

[@merlynncorzine1028]

Hi, you are very good teacher!! My question is that my starter sometimes gets a little dry looking on the sides. Is this a mold issue or did it just get too warm on the side? Do I need to throw it out? Or just scrape off the hardened dry part? Thank you!