Sad day 5
Not much action! Do t know what happened. But I discarded down to 100g of starter and then added 100 g of flour and water!
It’s not uncommon for a sourdough starter to have periods of low activity or appear sluggish around Day 5 of the feeding process. Several factors might contribute to this, such as temperature fluctuations, the type of flour used, or the microbial balance in the starter. When the starter doesn't show much bubbling or rising, discarding a portion (like 100g) and refreshing it with fresh flour and water is a smart approach. This helps maintain a healthy environment for the natural yeast and bacteria to thrive. Keep your starter at a consistent warm temperature, ideally between 21°C to 26°C (70°F to 79°F), as yeast activity is sensitive to cold and heat. Using unbleached all-purpose or whole wheat flour can provide more nutrients to jumpstart fermentation. Also, ensure you feed your starter regularly—typically every 12 to 24 hours depending on conditions—to support the growth of the right microbial community. Patience is key when cultivating a sourdough starter. Even if there’s little visible action on Day 5, your starter may still be developing. Continue monitoring its smell and texture; a pleasant tangy aroma is a good sign. Once bubbly and doubled in size within 4 to 6 hours of feeding, it’s ready to use for recipes such as cinnamon rolls. Remember, each starter is unique and can take up to two weeks to fully mature. Staying consistent with feedings and environmental conditions will help you get there. Keep your goal in mind—the joy of baking homemade sourdough cinnamon rolls—and you’ll see progress soon. #goal #sourdoughstarter #cinnamonrolls #illgetthere
