Starter Fail


Unfamiliar with the nuances of posting to this forum, I wound up posting my question in the "Video" section:

Here's my dilemma ...

New to sourdough. 

Living in Bangkok, Thailand, I don't have to look for 68℉. The average mean temp, 24/7/365, is 30℃, 85℉.

This video covers about 8,5 hours. It is an initial start of 113g flour with 113g water, left overnight. For scale, the container is 1.7 liters.

Over the first 6.5~7 hours, it grows immensely. Then it collapses. Attempting the first feeding, it doesn't seem to want to ferment. 

Any diagnosis, tips, or pointers would be appreciated.

Thanks in Advance


105 users have voted.


Wiggins 2020 July 20

I'm not sure what your quesiton is. What do you mean it does not ferment? It does not ferment your larger dough?

If I understand your post, yes, the starter will collapse after some time. You want to use it as it nears its peak -- in your case that sounds like around six hours. 

BKK_Baker 2020 July 20

The problem is the starter after the collapse. It doesn't seem to react to subsequent feeding.

Because it doesn't seem to rise, I haven't used it to bake. My thinking is that if it doesn't rise on its own, it isn't going to work in a recipe.


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