Sourdough starter- should i start over?
I am at day 10 of a new sourdough starter. I started using rye flour and all purpose flour but due to the COVID 19 pandemic I had to eventually only use rye flour because it is what was available. The starter isn't rising as much as I would expect.. usually it rises 1 or 2 centimeters, but it does bubble and seem active. When I start mixing it before feeding it seems like it smells like eggs. I feed it every 12 hours and keep it in a warm part of our home. I am not sure if I should start over (finally found unbleached all purpose flour!!) with an all purpose flour and rye flour mixture or if I should keep going.
Sourdough experts- please help!!!
Best Answer
Rye is fine for sourdough. It's actually the main motivator for sourdough since rye's rather sticky doughs take considerably worse to yeast as leavening than wheat doughs do. But while using sourdough is more relevant for raising rye, cultivating it works similarly well with wheat.
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Should I give up on my sourdough starter?
Throw out your starter and start over if it shows visible signs of mold, or an orange or pink tint/streak.When should I replace my sourdough starter?
Just place the starter right into the container, which is now his or her home. (Note: Over time the starter's home can become gummy: every week or two, take the starter out of the container and wash the container, then replace the starter and follow the normal feeding instructions below.)Can I start another sourdough starter with my discard?
For pre-digestion of the grains through fermentation, discarded sourdough can be used as well as fresh starter. The discarded starter is added to additional flour and liquid and fermented for 12-24 hours.How often should you start a new sourdough starter?
Depending on its health and how recently you'd fed it, it will start to bubble and expand quickly, or may take up to 12 hours to show signs of life. Feed the starter every 12 hours until you see it double or triple in volume within 6 to 8 hours; this means it's ready to bake with.The Ultimate Sourdough Starter Guide
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Answer 2
Starters are naturally fickle, and slow growth probably comes from the dice you rolled with the organisms in your house and the stuff on your flour. It sounds like you're doing everything right, just give it time to build up.
Sulfur (egg), alcohol, and vinegar are all common smells that come from starters. They don't mean anything is wrong.
The most important warning sign is discoloration. If you see blue, yellow, orange, pink, or green, it indicates mold and you have to throw it out.
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