The Secret to Boosting Your Sluggish Sourdough Starter

Aside from keeping your sourdough starter at the optimal temperature of 75-82 degrees F, you can add one ingredient that will for sure help your starter become super active!

[nbobrick]

YES. This is how I got my starter to work. I tried to make a starter several times, and none of them were successful until I used rye to begin with. I've recently converted it to a white flour, and it's still doing great 👍

[markconing]

I'm getting delivery of your book tomorrow... along with a sourdough kit from Amazon. You have the best info on making sourdough bread. I'm not intimidated by the process thanks to you!

[VoxyLikes]

gamechanger!! i started using a 50/50 mix of rye and bread flour and my starter LOVES it!

[kathyruhlmann]

I am so excited to finding you! Today I bought rye flour!! 😊

[Ryfrye]

When I started my baking journey I made many starters to test and see what I liked. Mixing rye in was always the answer unless I made a "hot starter" normal starter left in my garage during the summer in the gulf of mexico. It was...spunky... It had crazy flavor depth. Really came to say great tip

[robinbirdj]

Thank you! I go back and forth with a mix of rye and bread or AP flour and it’s always great as long as my starter is mostly rye!

[rpyle]

Yes I was 14 days in with a new start with sluggish results. Added some of that rye and bang, I baked a loaf next day!

[mariarowel]

I added whole wheat flour to mine and it’s doing great 🙏

[missinglink_eth]

Rye was the key for me to finally nail my sourdough starter. I freshly mill all my flour.

[penelopelavender]

Thank you so much for this tip I get so disappointed because my sourdough starter takes forever. I’m going to try this.❤

[tiffanyc]

Thank you . I added honey i hope that works if not i will try this . Thank you 👍

[theinvisiblewoman]

This but increase feeding frequency. Feed 2-3 times a day. This works best if you decrease your starting about to 10-15g and feed 10-25g… keeping it low to not waste flour until it’s strong

[n]

I started my sourdough starter 7 days ago on day 3 - 4 it was rising bit then by day 6 to day 7 . It was sluggish. Then just I discard my first sourdough and made a new batch with the first discard and its still sluggish. It does have bubbles so I know it is doing well but has not risen. I had also use the scale for it so I know I did it right. My ratio is 1:3:3 . How much rye flour do I need to put in my white flour so I can get it to be like yours ?? Thank you!!

[allab]

If you mill your own grain, is there a mill you recommend or a style?

[Ephany]

Does the rye flour increase acidity? Sourness

[priscillajimenez]

Can we just add a spoonful to AP or bread flour? Or does it have to always be added from there on out in exact measurement?

[allab]

What is the glass container on the left in the background? 😮

[patwagner]

2 days ago I mixed organic rye flour w/filtered water. It's just sitting there looking like it did when I first mixed it. Maybe half a doz. tiny bubbles. Hasn't risen one bit. Have it in a warm spot.

[tlynn]

My starter did great in the small jar but since it was overflowing I changed to a quart jar and it hasn’t been active since. 4 days now. Just a few bubbles. It’s in my proofer at 79 degrees. Been using rye and unbleached white

[dzmom]

What and where can I get the warmer that to point to? My house doesn't get above 68