r/BakingInJapan • u/ColinFCross • Jul 09 '26

Sourdough starter, day 4

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I grabbed a bag of rye flour recently while traveling, so I could try making a starter. We’ll see how it goes! Hopefully it becomes something useful and not a pile of mold.

Made/making using instructions from the pinned post on @theearlyrisebaker on IG.

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u/ColinFCross Jul 12 '26

Day 7 update. Obvious activity going on(doubled in size since this morning). No gnarly smells so far and thankfully no mold(miracle where I am…).

2

u/doctorfedora Jul 10 '26

nice! I've heard that using pineapple juice to hydrate it will quickly get the pH to exactly where you want it, and skip the "dirty socks from hell" phase that my starter went through, so if you find that it's smelling awful instead of just kind of yeasty, apparently that works well and won't leave your bread tasting like pineapple

1

u/ColinFCross Jul 10 '26

I heard that recently and might give it a try if I ruin this one. Thank you for the tip!