Shubranshu Bhandoh

Introdução ao cozimento de massa fermentado: domine o iniciante de fermento

I so know this picture!!!  Shubanshu answered a rising issue question that was a fix for me... I will share just in case it helps you.  Your picture is what "Franscisco" looked like at about day 8.  I printed out Shubranshu's instructions and dated each day with expectations haha.  Not only was it looking sad, but it kind of smelled clay like.  So I started reading posts that other students had about rising issues and Shubanshu had answered with three issues, one being bleached all purpose flour.  The recommendation he gave was to use non bleached all purpose flour.  I backtracked to about day two after a discard and started using the suggested AP flour and I could not make it to the second day of 12 hour feedings at 100g.  Francisco was not wanting to stay in the jar haha.  The other thing that Shubanshu had recommended was heavily chlorinated water could be neutralized by leaving it out overnight.  And lastly was temperature of the room.  Not sure if you have the same issues, but I know Zeke and Cornpop will be out of control if its anything close to the Francisco AP flour issue haha.  Cheers!!!

Starters take their own time to mature. You will see after six months it will become really strong. My starter was taking ages initially too but suddenly it was so active. So keep at it and best of luck with your sourdough loaf :)

Thank you. I have noticed the starter getting better and better!

I thought i had an issue with my starter as it took 3 weeks to mature. I started another to see if the 2nd would be better. They both matured and now I have two haha. I'll bake with both and see if there's a difference. This picture is of my first... Zeke. Cornpop looks identical : )

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