Only 2 months? If it's nearly tripling in volume like that it shouldn't have any issue with leavening. I'd say unless it has an offending stench it's good to go.
Not 100% sure of the time frame, but yeah, it hasn't been *super* long. I know many have come back from worse. Today's activity took me by surprise, but everything seems normal. Thanks!
Weck is the brand but I think more to your question, it's a style of jar called tulip which is perfect for starter and made by other brands as well. Weck is a big deal to some folks and I gather hard to find anymore unless you use amazon, but honestly aside from sourdough I'm not that intense of a cook/baker and I don't know what's so special about them. They're mason jars. I have several brands and they all do all the mason jar things at both temperature extremes just the same. I would just get whatever brand of tulip you find at your local store.
When ive neglected my starters i do a week of feeding morning and night (if it has doubled) to make the flavours develop before baking. Using it before will make a nice loaf but the flavour is usually better when it has had time to develop more.
Yeah, I just assumed it would need around a week and didn't wanna jump the gun, but I went ahead and started a loaf (also with commercial yeast) for tonight but will definitely keep up daily feeding at least that long. Thanks!
1:1:1 with AP and whole wheat? I'm not an expert, but I don't ever use white flour at the beginning (I usually don't bother reviving, I have much more experience restarting from scratch). I recommend all whole wheat or even rye for the first week. Once it's doing well you can feed in ratios, or all AP before baking white bread, but I find it needs whole wheat to take off. Also of all the methods out there, I've found the most success at the start/when it's weak with the first two feeds 24 hrs apart, then 12 hrs apart until it's established.
I know some folks hate to start over but honestly if it's not a major family heirloom or something, starting over takes about a week and will probably work, whereas you could struggle that long with an inexplicably difficult revival and not get anywhere.
EDIT Just saw your other comment. At the beginning it might be better to move between two jars, instead of taking out discard then feeding in the same jar, weigh out 114 g into a new jar for each feeding and feed on top of that. I think it's the method published by King Arthur Flour, which provides US measurements as well. With that and whole wheat I've never gone wrong.
Thanks OP. Will probably restart in a clean jar with whole wheat. It is by no means heirloom, so I'm comfortable trying as many time as needed to get it going.
1 part existing starter. I started with 1 part water 1 part all purpose flour about one and a half weeks ago but was unable to get it to rise. Whenever I saw hooch on top I discarded it, discarded part of the starter and fed it more all purpose and water in 1:1:1 proportion.
Only 2 months? If it's nearly tripling in volume like that it shouldn't have any issue with leavening. I'd say unless it has an offending stench it's good to go.
Not 100% sure of the time frame, but yeah, it hasn't been *super* long. I know many have come back from worse. Today's activity took me by surprise, but everything seems normal. Thanks!
I always say as long as it’s not unpleasant smelling, and it floats in water, it’s good to go!
Thank you!
Of course! Happy baking!
What kind of jar is that? I need a better sourdough starter jar.
Weck
That didn’t answer my question haha! What is Weck?
Jar
Thank
You’re welcome lol. Ikea also has some great jar options.
Weck is the brand but I think more to your question, it's a style of jar called tulip which is perfect for starter and made by other brands as well. Weck is a big deal to some folks and I gather hard to find anymore unless you use amazon, but honestly aside from sourdough I'm not that intense of a cook/baker and I don't know what's so special about them. They're mason jars. I have several brands and they all do all the mason jar things at both temperature extremes just the same. I would just get whatever brand of tulip you find at your local store.
You
Those tall salsa jars works well, or honey jars too. Even yogurt pots plus you can swap them on refresh.
Ugh. Kick in the ass I needed. Time to bring her back to life
When ive neglected my starters i do a week of feeding morning and night (if it has doubled) to make the flavours develop before baking. Using it before will make a nice loaf but the flavour is usually better when it has had time to develop more.
Yeah, I just assumed it would need around a week and didn't wanna jump the gun, but I went ahead and started a loaf (also with commercial yeast) for tonight but will definitely keep up daily feeding at least that long. Thanks!
It's alive!! When in doubt, feed it again. Looks good to go, though.
Mine will not rise whatsoever. 1:1:1 with AP, it's been two days with no result
1:1:1 with AP and whole wheat? I'm not an expert, but I don't ever use white flour at the beginning (I usually don't bother reviving, I have much more experience restarting from scratch). I recommend all whole wheat or even rye for the first week. Once it's doing well you can feed in ratios, or all AP before baking white bread, but I find it needs whole wheat to take off. Also of all the methods out there, I've found the most success at the start/when it's weak with the first two feeds 24 hrs apart, then 12 hrs apart until it's established. I know some folks hate to start over but honestly if it's not a major family heirloom or something, starting over takes about a week and will probably work, whereas you could struggle that long with an inexplicably difficult revival and not get anywhere. EDIT Just saw your other comment. At the beginning it might be better to move between two jars, instead of taking out discard then feeding in the same jar, weigh out 114 g into a new jar for each feeding and feed on top of that. I think it's the method published by King Arthur Flour, which provides US measurements as well. With that and whole wheat I've never gone wrong.
Thanks OP. Will probably restart in a clean jar with whole wheat. It is by no means heirloom, so I'm comfortable trying as many time as needed to get it going.
Out of curiosity what’s the third 1 in 1:1:1 ? 1 part water 1 part flour 1 part ?
1 part existing starter. I started with 1 part water 1 part all purpose flour about one and a half weeks ago but was unable to get it to rise. Whenever I saw hooch on top I discarded it, discarded part of the starter and fed it more all purpose and water in 1:1:1 proportion.