my s.d. starter isn't starting; what gives?

[griffin2004]

I'm gradually transitioning to a more TF diet. I'd love to make our sourdough bread, but my starter isn't getting very starter-y even after a week.

Here's what I've done:
--mixed 1 c ww flour w/ 1 c warm water in a qt mason jar; covered it w/ a paper towel; put it on top of the frig
--on days 2 and 3, I dumped out half the contents, added 1/2 c ww flour and 1/2 c warm water; recovered; back on the frig
--on days 4-6 (today), I dumped out half the contents, added 1/2 c white a.p. flour and 1/2 c warm water; left it uncovered and moved it next to the stove

it's getting that brownish liquid on top and smells a tiny bit sourish, but I'm not getting any bubbles or frothing or a distinct sour smell

my friend who worked in a bakery is telling me to add live yeast; is that where I'm going wrong?

[ginnybee]

It's still pretty early in the process. I didn't have much action the first week I started my sourdough. I used a different method, though. I don't think I poured any out. Make sure to use filtered or distilled water. Chlorine will kill it. Also, nonorganic flour may not work. The method I use (my sourdough has been going strong for over a year) is from here: www.breadthemaryjaneway.org . It's a great resource for all things sourdough. You can add yeast, but I wouldn't. It's much healthier (and satisfying, IMHO) to catch the wild yeasts already floating around your environment.

[griffin2004]

thanks, Ginnybee; I'll give that website a look and try again

[Magelet]

I would say try again. Sometimes sourdough starters just don't "catch".

(also, fwiw, I use non organic flour and tap water to feed my starter, and I've even started new starters that way just fine).

I do think (from my experience) that it is easier to "catch" a sourdough starter in the summer than the winter.


No, I wouldn't add live yeast. you could, but I wouldn't. It's a nicer starter if it starts out wild yeast.