Very fast fermentation



this is my first sour dough starter, so I'm very new to this. I started the sour dough on Monday night (with organic rye flower and water), and already 24 hours later, it had doubled in size and was very bubbly with aromas of beer, fermented fruits and a little bit of alcohol. I scooped out half of it, and fed it again with 60g organic rye flour and 60g water. No more than 12 hours later, it had again doubled in size. This morning, I once again scoop out half of it and this time added 60g all purpose flour and 60g water. No later than about 2,5 hours later it had again DOUBLED in volume. 

Most recipes I read say it's going to take 4-5 days before it starts being active, but mine is just incredibly active already after 2 days. 

Can I start baking with my sour dough already? Should I store it in the fridge? I live in New York city where it right now is very warm and humid (in the days aprox 80F during the days and 72F in the night when the AC is on). 

Thank you very much. 


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farinam's picture
farinam 2017 August 3

Hello Sebastian,

Sometimes, with just the right conditions fermentation can begin happening very rapidly.  What does take a while is for the culture to become stabile and robust as the acid producing bacteria and the acid shuts out the sometimes nasty beasties that can be about.

You might find that your starter will suddenly slow down its activity. Or even seem to stop working for a day or two.  Do not despair, this is a common occurrence, just keep on with your discarding and feeding.  It might even go through a phase of not smelling quite so nice, making a smell a bit like acetone (nail-polish remover) - just press on.

Your active starter will raise bread or pancakes just fine so you could start using it but just be warned that if it has not yet stabilised, the results could be erratic.

Have a taste of the mixture before you discard at your next feed and see how the acidity is developing.  If it tastes quite sour, then you are well on your way.

In the meantime, if you haven't already, have a read of the beginners turorials from the home page of this site for a very good primer on most things you need to know.

In any case, in only a few more days you will find that you have a good stable starter and you will be off on your adventure in the world of sourdough.

Good luck with your projects.


sebgraus 2017 August 3

Thank you very much farinam, actually it seems to have slowed down dramatically all of a sudden. But will continue discarding and feeding as you recommended! Thank you. 

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