Sourdough starter- please HELP!?
Ok 6/9/25 makes it 2 weeks …idk what I did wrong, if I didn’t do enough, if my kitchen isn’t warm enough or what…. Sourdough peeps-should I just warm up the kitchen ? Start new? I have 2 starters(ap flour and bread flour)
It has felt like centuries to the point the kids are asking what it’s for now lol 😂
Creating a successful sourdough starter can be a rewarding but sometimes frustrating experience. One common issue is temperature; starters thrive in warm environments, generally around 75°F to 85°F. If your kitchen is too cool, consider placing your starter in a warmer spot, like near a stove or using a proofing box. Another aspect to consider is the feeding frequency and the type of flour used. All-purpose flour is often recommended for beginners, while bread flour can give stronger gluten structure. Ensure that you're discarding some of the starter before each feeding to maintain a healthy balance. If you’ve started two different types of sourdough starters, keep in mind they may have varying needs for hydration and feeding. Remember to be patient; sometimes, it just takes time for the cultures to develop properly. Engaging with online sourdough communities can also provide support and additional tips to overcome challenges. Don't be discouraged—many sourdough enthusiasts have faced similar struggles before achieving delicious results!