I've been trying to make a sourdough starter with Unbleached White Flour for about 3 weeks. I created 2 batches feeding in a 1:1:1 ratio by weight of Starter:Water(Carbon Filtered):Flour, every 24 hours. After about 12 days, I see less than 10 small bubbles at the end of the last 3 days, sometimes the starter smells creamy like cheese and other times a strong smell of nail polish. The only real activity I see is in the first 3 days where it rises up due to the bacteria and after that nothing. I started with 100g of flour and maintained 300g at the end of each feeding.
Right now I'm thinking the flour I'm using isn't very "natural" in that its processed beyond recovery. Should I swap it out for some Whole Wheat Flour instead? I hear they are much less predictable than that of White Flour. Also, my room temperature averages between 28-31 Degrees Celsius.
Here are my assumtions as to why it has not worked:
- The temperature in my home is too high (I tried putting it in my airconditioned room but it formed a dry layer on top.
- The Flour has barely any wild yeast due to it being super processed.
- Water may not completely be filtered off chlorine and flourine
Just for reference, I stay in Singapore where the humidity is high and the sun always shines, a alot.
Hope someone out there could help a brother out.