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My sourdough starter finally doubled in size after 12 days
I was about to give up on my new starter because it just sat there for over a week. Then this morning, I checked the jar and it had finally, properly doubled. I measured it at exactly 4 inches high in my 1-quart Weck jar. The smell changed too, from just sour to a nice, fruity tang. I think my apartment was just too cold, so I moved it on top of the fridge. Has anyone else had a starter take this long to get going?
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anthonyrivera6mo ago
Ha, that reminds me of my buddy who almost threw his out after two weeks. He kept it in his basement and it was just a sad, flat pancake. He moved it upstairs near his heater vent as a last try, and two days later it practically climbed out of the jar. The smell went from old gym socks to something you'd almost want to eat with a spoon. Sometimes it's not you, it's just a cold spot.
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cora8136mo ago
Oh man, that's the best feeling. It's like the whole world runs on stuff that just needs a little more time and warmth than you first expect. My plants are the same way, they look dead for weeks and then one day they just decide to live. That fruity smell is your reward for not tossing it out.
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laura_wilson3mo ago
Hang on, gotta point out one thing though. That fruity smell is actually a warning sign, not a reward. It usually means the yeast is stressed or getting close to being done, not that it's throwing a party. You want a bready or yeasty smell, like fresh baked goods, not fruit punch. If it smells like bananas or pineapple, that's actually a sign it fermented too hot, so keep an eye on the temperature next time.
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