It has taken almost a week and a half but finally my starter has looked like it has started. I wasn’t confident it had activated up until last night, but it has started looking good. This is my second time making a starter, the first failed when it got too active and I didn’t feed it enough so it died, this time I am more confident.
My instructions came from Sourdough Home which employs a very basic 100% hydration (1:1 ratio of flour to water). Starting of small I used 50 g of each. I started with wholemeal flour, as the instructions suggested, but switched to rye as soon as my Shipton Mill order arrived. My motivation for this was wanting a rye starter for some of the Mellow Bakers bakes.
I fed it a few times over the next few days, looking for any sign of activity, and sadly this was minimal. I would get a few large bubbles, but not the lots of little ones I expected. I kept it covered, on top of the fridge, to stay slightly warm (the one day I forgot to cover it it formed a skin, so I kept it lightly covered the rest of the time).
As of last night it started showing proper activity. Although the photos don’t best represent it (I need a better camera I know) you could see a lot more activity on the surface. I know it’s not there yet but it is a sign that something good is happening. It has always smelt, not in a bad way just slightly fruity, but I am slowly getting more confident I have something good.
Any suggestions? Let me know.