My sourdough starter went from flat to fantastic after I switched its feeding schedule.

For two months, my loaves were dense and sad. I started feeding it twice a day instead of once, and the difference after just one week was huge. Has anyone else found that timing matters more than the flour you use?

4 comments

4 Comments

the_amy2mo ago

Honestly, I feel like I was in a bad relationship with my starter. I kept giving it the fancy whole wheat flour, thinking that was the key, and it just gave me flat, gummy bricks in return. Turns out it just wanted more of my time, not my money. Switched to cheap white flour but fed it twice a day and it’s like a whole new organism. So much for my artisanal flour snobbery.

jesse_lopez142mo ago

Oh man, my friend had the same exact problem. She was so mad about her flat starter until she saw @the_amy's post and tried feeding it more often. Now her bread actually looks like bread.

patel.morgan2mo ago

Yeah, it's funny how often the fix is just more basic care instead of buying some special thing. I see it with my tools all the time (not that I'm comparing a starter to a voltage tester, but you get it). People think they need the expensive brand, but really they just need to clean the old one and check the batteries.

sean488d ago

The_amy's post really opened my eyes too. I was in the same boat with my starter, buying all kinds of fancy flours and special tools, and it kept giving me flat bread. Turns out the problem was I was neglecting the basic stuff, like feeding it on a regular schedule and not overcomplicating everything. It's wild how often we think spending more money will fix a problem when it's really just about paying more attention. I still use cheap all-purpose flour most of the time and my starter is healthier than it ever was. Totally agree with patel.morgan too, so many things in life just need a little more care instead of a bigger budget.