How long will it take for yeast culture to adapt to new flour
My starter is made from organic whole wheat. I feed it twice a day every 12 hours with 1:1 ratio of flour to water.
It almost triples in volume each feed.
I started it on April 12/2020
I decided to change my feeding to 50% white all purpose and 50% whole wheat. (Both organic/unbleached). That was 2 days ago. Now my starter is barely doubling but i see plenty of bubbles.
Is my starter slowly dying? Or just getting used to the new flour? If so how long will this take?
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Thanks
Best Answer
1:
How long will it take for yeast culture to adapt to new flour
Starter will adapt to the new flour ratio with 3-5 feeds (if you feed it daily, it should change to the new flour within 7 days).
2:
Is my starter slowly dying? Or just getting used to the new flour? If so how long will this take?
Add some rye or wholewheat flour for a couple of feeds.
If you wish to add white flour - that should increase the gas pockets in your starter.
I'd give it three to four feeds before you see some hyper activity.
The thing is - depending on your temperature - the starter should be active the closer its is to ~30C.
I'd say, unless there's pink spots or or mould, then you should give up.
Re: Giving up: can be checked in this other starter question. https://cooking.stackexchange.com/a/107641/83535
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Can you switch flours for sourdough starter?
Yes, you can feed your sourdough starter different flours. The sourdough starter's organisms are looking for a food source, and that is starch. Starch is in all the grains, so any will do.When should I give up my new sourdough starter?
Throw out your starter and start over if it shows visible signs of mold, or an orange or pink tint/streak.Why is my sourdough starter taking so long?
Wild yeast prefers warmer temperatures. If you're dealing with cooler temperatures, your sourdough starter will take longer to develop, require more time to peak between feedings, and your bulk fermentation time for bread baking will be extended considerably. This isn't a deal-breaker, but something to be aware of.How often should a sourdough starter be fed to maintain an active culture?
When maintained at room temperature, the sourdough starter should be fed every 12 to 24 hours, depending on the specific starter and culturing conditions.Stop Wasting Time \u0026 Flour Maintaining A Sourdough Starter. This Strategy is Way Better
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