My first sourdough loaf was a total hockey puck

Last week I tried baking a sourdough starter from scratch and after 3 days of feeding it, my first loaf came out so dense it bounced when I dropped it on the counter lol. Has anyone else had a starter that just refused to rise?

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claire99925d ago

Wait until day 5-7 before you even try baking. Most storebought flour doesn't have the wild yeast you need right away. Mine was completely dead on day 3, then on day 6 it started bubbling like crazy after I switched to half rye flour and half all purpose. Rye has more of the natural yeast on the grain so it kicks things off faster. Also keep it in a warm spot like on top of the fridge or near the stove pilot light. Cold kitchen slows everything down and you end up with a brick.