I would get mold on the 3rd day, like some other reviewers are saying. On the 3rd attempt, I started stirring the starter a lot more, at least twice a day counting stirring it whenever I fed it. Then it finally worked. I think stirring it might kill the mold when it starts to form on top. I also put it in a fresh Mason jar every time I fed it, so mold didn't have a chance to form up on the sides of the jar.
Wondering if anyone has tried letting the starter sit out. Years ago, I kept my starter on the counter in a covered crock and kept it for years. A helper? when I was moving threw it out and washed the crock. I had received the starter from a friend and don't want to use a commercial yeast.
Great starter. I have used it a couple of times and works great. Waiting for more great recipes.
This is day 3 and is full of 1/2 inch long mold. Smells wonderful but I know that mold is bad. I followed the directions. Cleaned the jar with boiling water. Our area has high molds that float in the air, maybe this has something to do with the mold on my starter. The starter sure was dry the 2 days before. I am wondering if I could have added more pineapple juice then called for? Sorry, but I will give it one more try. YaYa
I may never have to use store bought yeast again!! I'm so glad I tried this recipe. It is very simple, you must try it! All it takes is patience. Mine was bubbly by the second day and then I thickened it at the 12th day upon the advise of Donna and it doubled in volume that day. Thanks Donna for this recipe I will be using this starter very often!
I have been using the starter that I made using this recipe for about two years now, using flour and bottled water brought back from a trip to Europe. This recipe clearly shows you the steps on how to create a natural sourdough starter. I wish I knew about it earlier, when I used to travel more often!
This was amazing! It was my first try and by day 7 it was lovely and bubbly. I split it and have baked 2 loafs of white bread and a loaf of cinnamon as well as pancakes twice and I am amazed! I'm still maturing some at room temperature, I can't wait to see how great it is in another week or two!
Well, the last time I cultivated a starter I neglected it, so here I am again, 'cause I had several recipes to make! Your recipe is one of the easiest & must successful I've ever tried! Many thanks!
HELP! I followed the directions to the letter....I'm on day 3 and there is mold (fuzzies) growing on my starter....is that normal? No bubbles! We used organic fresh pressed pineapple juice...do you think that would make a difference? We did use fresh ground wheat.
I'm so happy! I've made several attempts at sourdough starters and have always ended up with bread too sour to eat. This worked for me and the bread tastes great. Thanks so much for posting!