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Finally got my sourdough starter to double in less than 8 hours
After 3 weeks of feeding it rye flour instead of white, it finally popped off this morning. Anybody else find that switching flours makes a huge difference?
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aaron6774d ago
Tbh switching flours is like switching to a different gas station for your car. I remember I tried feeding mine with some whole wheat once and it took off like a rocket. Now I'm scared to go back to white flour.
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tara7004d ago
Hold on @aaron677, whole wheat flour actually has less gluten than white flour, so it shouldn't make your starter take off faster. It's more about the extra nutrients in whole wheat that wake up the yeast (like a protein shake instead of rocket fuel). I've had better luck mixing a little whole wheat into my white flour for a steady rise, not a crazy fast one. Maybe your starter was just in a super active mood that day?
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