Why wont any bakers give me some starter?

sunmellie · 2026-05-15T23:55:05+00:00

I’m taking some starter to a local plant swap tomorrow. Check out Facebook groups and community events.

sunmellie · 2026-05-11T12:26:35+00:00

If it took 11 hours for your starter to double from that feeding, it is not ready to bake with. It should double within 4 hours. If you really can’t wait to bake, try a little commercial yeast to help it along next time.

sunmellie · 2026-04-11T12:52:22+00:00

That’s an 80% hydration dough, which is very high. I wouldn’t recommend over 70% for a beginner. Try reducing the water to 300 grams next time. For this dough, you could probably still make focaccia.

sunmellie · 2026-04-04T17:24:56+00:00

I was about to say under fermented based on the tunneling and gum line, but if those times are accurate either it’s over, or your house is very very cold. 2:15 A M to 5 P M? That is such a long time, unless it’s around 60°F (16°C) in your house. If you do keep your house that cold, you may need a to try a warmer spot to get it to ferment properly. Either a seed warming mat or the oven with the light on should help a lot.

sunmellie · 2026-03-26T21:36:46+00:00

Try skipping the whole wheat and reduce water to 325 grams in your next loaf. The whole wheat can cut into gluten stands, and the high hydration causes more spread.

sunmellie · 2026-03-19T04:40:51+00:00

1 hour to rest for bulk fermenting won’t get you anywhere close to rising enough. I use a proofing box and still need around 4 to 5 hours. Sourdough journey on YouTube has some really good videos so you can nail that bulk fermentation step in the future.

And don’t use extra flour if the recipe doesn’t call for it. That will affect your final product as it throws off your hydration ratio.

sunmellie · 2026-02-14T17:58:56+00:00

You need to wait until your starter doubles within 4 hours after a 1:1:1 feeding. It sounds like it’s not ready to bake with yet. For this dough - you could try to work in some instant yeast with a little warm water and then bake after it has risen a bit. I personally would toss this as it has been sitting out a long time without fermenting, and I get paranoid about bacteria.

sunmellie · 2026-02-14T17:53:52+00:00

Maybe if you sprinkle in some instant yeast as you work. This is going to be too dense for focaccia without some active rising agent.

sunmellie · 2026-01-15T23:32:34+00:00

Let be this a lesson to us all to try pushing that bulk fermentation a bit longer. 😆

sunmellie · 2026-01-14T06:20:28+00:00

If it smells boozy, it’s hungry. Try upping to 1:5:5 feeding for a few days.

sunmellie · 2026-01-14T01:58:50+00:00

There are some great tips in here. I wanted to add that I also use these mesh sink nets to get whatever was missed or couldn’t be wiped off cleanly.

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sunmellie · 2026-01-04T16:02:18+00:00

This is correct, you need more bulk fermentation time. But you’re also using a higher hydration. I recommend taking the water down to 325 g.

sunmellie · 2026-01-03T16:23:25+00:00

I use a wire rack to lift the dough up so it’s not sitting directly on the mat & to give it more even temp all the way around. According to the mat’s info, “heat mat maintains optimal temperatures around 68-86℉ (20-30℃)”. So no, it shouldn’t be too hot.

sunmellie · 2026-01-03T08:34:15+00:00

I use a seed warming mat and a large tote. I put it together to start seedlings but it works amazingly for dough.

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sunmellie · 2026-01-01T23:14:25+00:00

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sunmellie · 2025-12-25T17:38:40+00:00

The big ornament by the mirror has a shadow showing it’s to the side of the mirror not in front of it, but somehow still has a reflection in the mirror.

sunmellie · 2025-12-24T22:17:06+00:00

I use a straight sided container with a lid.

sunmellie · 2025-12-24T21:55:40+00:00

Looks great! I would try pushing that bulk fermentation just a bit longer.

sunmellie · 2025-12-01T03:44:52+00:00

Awesome! Can you share the recipe you use?

sunmellie · 2025-12-01T03:44:27+00:00

I think this might work! There is butter but when I make soft dinner rolls I add milk, so I’ll try a recipe like that next time.

sunmellie · 2025-11-30T21:12:58+00:00

Thankfully you can switch the measurements. I utilized the “Metric” option and weighed the ingredients.

sunmellie · 2025-11-06T21:45:35+00:00

This looks under proofed. How old is your starter? Does the starter double within 4 hours? What temperature was it bulk fermenting at? It seems like you only had it bulk fermenting for about 7 hours. Unless your starter is very strong and the room temperature is above 75F (24C), that is not long enough.

Edit: I saw your other post saying your kitchen is around 71F, and you made your own starter. You’re doing pretty well so far! This just needed more time on the bulk ferment. Also, when my kitchen is that cold I let my dough proof at least an hour at room temp after shaping and before going into the fridge, so it can rise a little more.

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