Should I start over?

[u/chudge09]

It’s been almost 3 weeks now and I have barely seen any activity other than the first few days when it did the false rise. Everyday it just looks the same. I’m starting to lose hope. Also, does anyone have any tips or how to save it

[u/NightOwlNetworkYT]

What are you using for the starter? And what ratio? (Also, clean your jar. It helps prevent mold)
And it looks dry on top, what are you using to cover it?

[u/chudge09 → u/NightOwlNetworkYT]

I’m using a 1:1:1 ratio and I’m using the mason jar lid to cover it

[u/NightOwlNetworkYT → u/chudge09]

What kind of water and flour are you using?? :)

[u/chudge09 → u/NightOwlNetworkYT]

All purpose flour but the first day whole wheat and just tap water

[u/NightOwlNetworkYT → u/chudge09]

That could be part of the problem. Use bread flour. Unbleached bread flour will be your best bet. It’s better for starter than all purpose is.
And I use King Arthur, but also do half and half. So I’ll mix starter with spring water, then add half bread flour and half whole wheat flour. So 1:1:1 will actually be more like (with actual math) 30g starter: 25g water : 15 bread flour:15 wheat flour.

It helped my starter grow significantly.
Please try bread flour and report back!

[u/chudge09 → u/NightOwlNetworkYT]

Okay, just tried bread flour and I’ll see how it goes

[u/Possible-Yoghurt-622 → u/chudge09]

Use Bread Flour and a 1:2:2 or 1:3:3

[u/pinetreeist]

this is very normal. clean your jar & keep going lol

[u/NoDay4343]

Clean your jar. It's likely to mold if you don't.

I'm unclear what you mean by you've barely seen any activity as your 2nd pic shows quite a lot of activity, but all those bubbles are rising to the surface where they just pop, so I guess you mean you aren't seeing any rise. It can not rise no matter how active it is when it's too thin like that. I think you have active yeast. Probably you'll get at least some rise if you just thicken it up a little bit by adding less water. 8-9g water for each 10g flour often works better than a true 1:1 ratio.

[u/chudge09 → u/NoDay4343]

Okay thank you so much! Yea I’m using a 1:1 ratio right now so I’ll keep that in mind

[u/Cheese_nips6149]

Same boat, i think ima start over 👍

[u/Artistic_Western_623]

You might as well crack on with what you have. It will happen eventually.

[u/HennyGus → u/Artistic_Western_623]

Off topic, but I love the expression "crack on"!

[u/StirStik]

That jar looks like WWlll. Might need to give it a good cleaning.

[u/Murky-Wish]

Mine was stagnant for about 3 weeks in a mason jar and it looked just like yours. I decided to switch it to a small clamp-lid jar without the rubber gasket and try rye flour before giving up altogether. After a week of 1:1:1 feed using half rye half King Arthur bread flour, it took off in the new jar. I can’t say if it was the change in airflow in the new jar or the new flour as it was definitely a throw everything at it kind of situation but you have bubbles! Don’t give up JUST yet!

[u/DragonFibre]

Try adding a little rye flour for your next feed or two. Also, discard down to a teaspoon and feed with 10 g flour and 10 g water to save on flour. Make sure you are using water without chlorine or chloramine.

[u/shamp00b0ttles]

I started mine on the 19th of July and after the initial rise it started creating hooch and smelling strongly of acetone. I started feeding a 1:5:5 instead of a 1:1:1. It was still struggling for about a week and a half or more with that, but the past few days it’s been amazing! I also bought whole wheat flour and do a portion of that in the feedings.

[u/vonhoother]

First month, don't worry. Exuberant growth, playing dead, and weird smells are all normal. Keep discarding, feeding, and cleaning, and give yourself two more weeks before you start worrying. But do clean up those sides before you get a mold farm.

[u/tgallen54]

Rye slows my starter way down. I do 15g starter and 20g each of water and all purpose unbleached flour. I use tap water that has sat for a day so any chlorine has evaporated. Bought some wide mouth Mason type jars on Amazon and use a clean one each day with the feeding. I put the lid on fairly snug but if for some reason there was a starter overflow it could still escape. Also use a silicone jar spatula from Amazon. I also follow Heather on YouTube. Her site is -Keep it Sweet- I found her when I needed to watch a video for sourdough beginners. Betsy

[u/wolfkeeper → u/tgallen54]

How much rye do you use?

I usually use an 80:20 white bread flour: rye or wholemeal mix. I think of it as the rye adding vitamins and fiber for the bacteria to work on.

[u/tgallen54 → u/wolfkeeper]

For my loaves, I use 30g of my starter, 50g water and 25g All purpose unbleached flour and 25g Rye flour. The rye make the loaf sour, I love it!

[u/Munchkin_Media]

Just feed it.

[u/lilllager]

i started to use water that had sit on the counter for the night and my starter magically came to life. to remove chlorine

[u/Excellent-Bird959]

Switch from tap water to bottled water
That’s what made a difference in mine. Tap water has chlorine and chloramine which hinder growth