PSA: My sourdough starter took 4 weeks to become active, not the 7 days everyone says

I kept feeding my starter for a month before it finally doubled in size. The online guides all say it should work in a week, but my kitchen in Portland stays around 65 degrees and that slowed everything down. I learned you just have to be patient and keep feeding it daily no matter what. Anyone else have a starter that took way longer than expected?

3 comments

3 Comments

daniel47428d ago

65 degrees is definitely on the colder side, but I gotta nudge you on the top of the fridge thing. I tried that with my starter last winter and the fridge vents actually make the top way warmer than you'd think, like pushing 80 degrees sometimes. That can cook the bacteria or make it go nuts in a bad way. A better spot is just a corner of the counter that's not near a drafty window or a heating vent. I had better luck just leaving mine in the pantry, which stayed a steady 68, and it finally kicked into gear after about three weeks. The direct sun from a window can also dry out the top of the starter and mess with the hydration level.

the_mary27d ago

That top of the fridge tip ruined my first starter... it got way too warm and started smelling like nail polish remover. Learned that one the hard way. Cold kitchen just means you gotta wait it out, nothing wrong with that. The 7 day timeline is basically a lie for anyone not living in a bakery.

faith_carter28d ago

Wait, did you try using a warmer spot in your house? I read somewhere that sourdough starters are super picky about temperature, and 65 degrees is really on the cold side for them. Like, I heard from a baker friend that even moving it to the top of the fridge or near a window that gets some sun can shave off a week or two. I think a lot of those 7 day guides assume your kitchen is this perfect 70-75 degree zone, which is just not real life for most of us. You basically proved that the process is way more about the environment than the timeline, and that patience really is the secret ingredient. Good on you for sticking with it, because a lot of people would've tossed it after week two.