Tom Smallwood
Region: AU
Monday 06 July 2026 08:59:01 GMT
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Zoey🫰🏼🤍 :
You need unbleached flour and bottled room temp water
2026-07-06 23:26:17
8
em&em :
I used warm water (boiled then cooled down) and the wallaby flour - i found warm water helped my starter. My starter was active in a week. Might be harder in winter now
2026-07-06 10:13:53
3
R4y :
As someone living in Sydney, the main thing I have noticed is the type of flour you active using is not suitable for active microbial growth. The “plain” label on the White Wings flour means that it is a low protein flour (10% or so), but you want a flour that is 11.5% or higher (something labeled “bread flour”). Another thing you could try is giving the starter half whole wheat flour snd half bread flour. The bran and the germ left in the whole wheat flour has more microbial yeast activity which gives the bacteria in your environment more room and nutrients to feed on and grow quicker. Lastly, feeding a sourdough starter once a day is not enough. If you feed it in the morning once, the yeast will have exhausted all of its food and nutrients after 12 hours, so feeding it twice every 12 hours each day helps heaps. Cheers 👍
2026-07-07 03:44:47
1
Amy Martin :
my starter didn't start to rise until day 11, some starters take a month to be ready.. i use wallabys bread flour. in winter it does take longer to activate... also the paper towel isn't necessary 😊
2026-07-06 09:11:55
1
Nina :
Takes a lot longer than 5 days!! Mine took about 13 days for it to finally be ready to bake with. There’s a false rise around day 7 where it looks bubbly and ready to go but don’t be fooled! It will go dormant again for a few more days 😆
2026-07-06 10:43:40
12
shansieeee :
From what I've gathered is that you lightly cover it just chuck a tea towel on top instead of the lid
2026-07-06 09:11:18
1
Emerald :
Buy a starter off market place or the markets
2026-07-07 00:50:18
1
Brianna Ramage :
I just used unbleached plain flour with tap water to establish, I had a false rise day 4ish and then she did nothing until about day 14, and even then your starter isn't mature for like a month, I also didn't weigh anything, just discarded and mixed it to a pancake batter thickness. sometimes they just thrive off vibes 😂
2026-07-07 06:41:10
1
Róisín :
This is my masterclass: fckin eyeball it. I aim for a too thick for really thick pancake batter consistancy. Mine took almost a month to get consistant. Also i keep mine in a hot water cabinet if you have it because the heat is consitent. Also i find that if i put a normal screw lid on and just turn it to half tightness its perfect. To make it stronger use 1:1:2 whole wheat flour, ap flour, water. Makes it smell and rise better faster
2026-07-08 00:34:19
1
Just Danni :
Patience & 1:2:3 ratio of starter:water:flour dont screw the lid on either just pop it on top
2026-07-06 23:01:09
1
Tamara Whelan :
feed twice a day.
2026-07-06 10:44:43
1
Tom Smallwood :
Let me know how it goes! I will be trying a higher ratio next, a few people on ig suggested a 1:1:2 with higher flour
2026-07-06 11:25:51
1
𝐀𝐀𝐀𝟑𝟎🇸🇾 :
Can you make the Mbappé special next time?
2026-07-06 17:59:54
0
jenique.sines :
I was having trouble when I started my starter but I saw a big difference when I started doing 20% wholemeal flour and 80% white flour. I still use that percentage today and my starter is going amazingly!
2026-07-06 10:18:49
1
𝙻iliana :
First
2026-07-06 09:01:20
1
𝐕𝐢𝐧𝐢.𝐀𝐑𝟕🏎️ :
Part 2 mbappe special plss
2026-07-07 12:24:48
0
Egg :
my mom makes sourdough
2026-07-06 09:11:10
1
:
Yoo im early
2026-07-06 09:12:40
1
jadegets_fit :
Use wholemeal flour from Coles to help it strengthen and grow. Once you bake you can switch to bread flour
2026-07-06 21:32:17
0
TR_Premium :
do the mbappe special
2026-07-07 08:02:41
0
bannana :
The Rocky Mountain oysters now
2026-07-09 01:02:26
0
Bec :
Mine took about a month til it was mature enough to bake good bread with. Peak to peak feeding after the first week, which for me is twice a day. (As soon as she peaks, I feed her usually after about 8-10 hours in winter, it’s pretty cold here in SW Sydney) Stuff ratios, eyeball it. I add a bit of water and enough flour til it resembles somewhere between pancake and muffin batter in thickness/texture. Mines 3 months old now and baking reliably each week. I don’t discard unless my jars getting too full to handle the rise. I usually just discard into another jar when I do and feed that too so I’ve always got 2 starters on the go.
2026-07-08 02:50:20
0
LISA 🐠🐟🐡 :
Unfortunately sourdough isn’t an immediate process! My starter got really gross around the 7 day mark too, just keep going! It takes 2-4 weeks to build up a starter that you can bake with. Good luck!
2026-07-07 21:38:46
0
Ida 💖💝💗🇩🇰😘🥰 :
Dubai
2026-07-07 18:30:37
0
Cass :
It takes forever in winter!! Try popping it in the microwave for a bit or somewhere a tad warmer, mine took about 3 weeks before I could bake with it!
2026-07-07 13:45:23
0
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