I’ve just canned another attempt at a decent sourdough starter. It has the same problem I’ve been having since my first couple of wild starters from a couple years ago- no leavening. The starter is very liquid, lots of hooch, lots of sour taste. But it can’t leaven anything, making it functionally useless.
At this point, I’m thinking that KA switched their wheat suppliers or something, so I’m now trying to create it using their organic bread flour. It’s just started today, meaning it won’t be ready until Monday at the earliest. But I’ll probably know before by Sunday morning if it will be viable.
If this fails, I’ll probably try a more traditional started approach using yeast.
One reply on “‘Starter’ Wars”
Before you ‘diss’ your flour … remember the environment … weather, humidity, etc. … you may have to break down and add a dash of yeast to give it a boost … or some rye flour ? malt ? suger ? or even a little bit of beer ….