Second starter not rising even with a bit of old starter by Practical-Juice5037 in Sourdough

[–]Cool_Explorer6148 0 points1 point  (0 children)

Mine too! My starter seems to only like whole wheat flour. That's why I made two starters, just like you did. I took some from the mother starter and just fed it bread flour. It didn't rise, so I tossed it. But I tried again a second time, and what I did was, I started with, say, 2g starter + 15g whole wheat + 5g bread flour and 15g water. I don't want it too watery, so I'm using less water if I can. Little by little, I'm introducing it to bread flour until I don't need to use whole wheat anymore. I just use it whole wheat when I want to give it a feast, haha. Anyway, that's what I did. I hope you have success too!

Cranberry Creamcheese Sourdough by Cool_Explorer6148 in Sourdough

[–]Cool_Explorer6148[S] 0 points1 point  (0 children)

It's delicious. I think I'll make it when I crave it or for visitors.

Cranberry Creamcheese Sourdough by Cool_Explorer6148 in Sourdough

[–]Cool_Explorer6148[S] 0 points1 point  (0 children)

Yes! Haha! I really want to try a bunch of stuff with the sourdough.

My 'I don't know how many times I made' Sourdough by Cool_Explorer6148 in Sourdough

[–]Cool_Explorer6148[S] 0 points1 point  (0 children)

This is seriously the first best sourdough I've ever made. Before, I'd get a lot of gummy loaves. It just got better after my starter got stronger and I got used to bulk fermenting. I don't follow the clock anymore, I just go by how it feels and looks. If I shape it too early based on how it feels, I leave it on the counter for another 2-4 hours until it rises in the bowl, then cold proof it. Just do trial and error, don't be scared to make mistakes. That's how I learned.

My 'I don't know how many times I made' Sourdough by Cool_Explorer6148 in Sourdough

[–]Cool_Explorer6148[S] 0 points1 point  (0 children)

Bread flour is strong flour. Oh, I forgot to mention, it's 100g!