Sourdough starter went from pancake batter to marshmallow fluff in 2 weeks, here's what I did

My starter was basically liquid for the first 10 days, like pouring pancake batter, and every loaf came out flat as a tire. Then I switched to feeding it twice a day at 7 AM and 7 PM with a 1:2:2 ratio using bread flour instead of all purpose. After about 2 weeks it suddenly started doubling in 5 hours and holding its shape like a dome. The first loaf that came out of that change had an ear and a spring I'd never seen before. Has anyone else had a sudden breakthrough like that, or was my starter just slow to mature in the first place?

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robert_anderson6920d ago

Stick with that twice daily feed for another week or two, even if it feels like overkill. I had almost the exact same timeline, where mine sat as soupy goo for ages and then just clicked overnight once I got the ratio right. Your starter was probably still building its yeast population, and the bread flour plus the regular schedule gave it the push it needed.