Barb at King Arthur

May 1, 2020 at 9:45am

In reply to by Anushka Nanda (not verified)

Hi Anushka, I wouldn't be too concerned about your starter not passing the float test, which we've found to be an unreliable test of starter readiness or ripeness. However, it does sound like your starter would benefit from more frequent (twice a day) feedings at room temperature to improve the yeast activity. Ideally you'll want to replenish (feed) your starter when it's at its peak of rising, or just beginning to fall. Allowing your starter to collapse and develop hooch on top in between feedings tends to result in more sluggish yeast behavior. In addition, if you're not discarding a portion of the starter with each feeding, your starter may be getting out of balance and dominated by sourdough waste, which will also slow down the yeast. To save on flour you might want to consider maintaining a smaller starter, at least until your starter begins to rise predictably. I hope this helps! Let us know how it goes. 


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