Well, after two weeks of feeding and waiting for magical sourdough things to happen, I decided to begin a new starter. The original Dough-lene just wasn’t getting it. Maybe it was because I was using bread flour as opposed to regular unbleached all-purpose flour? She was happily making bubbles and starting to smell “yeasty”, there was no rise happening, so we parted ways and started over.
Yes, I’m not too patient and realized that I was wasting a lot of flour. I’ve done entirely too much reading and have figured out that the temperature plays a big factor in getting a starter to rise. This time I will give Dough-lene 2.0 the time that she needs to blossom.
Olives and Moss 
Leave a comment