Starter Fail


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


104 users have voted.


NN90 2020 August 24

Hi! So I don't think there's actually anything wrong with your starter, I just think it's hungry! Because where you live is warm, I imagine a lot of instructions will be directed towards people who have an ambient temperature of 23-24c. I would suggest that you feed it more regularly. Or you could leave it with less discard before you feed it again (or give it more flour and water to eat). When your starter collapses like that, it means that it's run out of food and has started to eat itself! Good luck

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