My sourdough starter was a total fail for months until I switched to a different flour

I was using standard all-purpose from the grocery store and it would just sit there, barely bubbling after a week of daily feedings. I switched to an organic rye flour from a local mill in Boise and within three days it was doubling in size and smelling amazing. What's the one ingredient switch that saved a baking project for you?

3 comments

3 Comments

julia_patel8d ago

Ever try using honey instead of sugar? My cinnamon rolls went from dense bricks to super soft and fluffy. Why does such a tiny swap even matter?

angela_baker8d ago

Switching from tap water to filtered water was a total game changer for my starter! My city water must have something in it that the yeast didn't like. I was getting weak bubbles and a weird smell for weeks. Using a simple Brita filter made it active and happy almost overnight. It's crazy how one small change can make such a huge difference.

the_jason8d ago

Oh man, I feel this so hard. My starter was a sad, flat mess for way too long. I was about to give up, just like @angela_baker with her water issue. My fix was switching from regular salt to diamond crystal kosher salt for all my bread. The smaller grains dissolved way better and I stopped getting those weird salty pockets. It seems so simple but it totally changed my crumb texture.