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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?
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julia_patel6mo 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?
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angela_baker6mo 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.
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the_jason6mo 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.
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