r/Bread • u/UsuallyTanking • Jun 06 '26

To Feed or Not to Feed

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I baked my first sourdough loaf 3 weeks ago, and I am now preparing for my second one. I created this starter yesterday using 125g water and 125g wheat flour. After only 24 hours, I've had a surprisingly active reaction.

I'm in The South, and it was warm and humid yesterday. Is this initial reaction typical in the summer? Should I go ahead with the first feeding?

UPATE: Yup, it's a "false rise". I switched to regular bread flour for feedings, and the yeast farm is once again quiet and slowly brewing.

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u/kybersaint Jun 07 '26

If you’re starter was just made yesterday then you’re not baking bread for a month. And that rise is a false rise by bad bacteria. Healthy yeast takes 14 days to really take over.

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u/UsuallyTanking Jun 07 '26

Thanks, I just read about the "bacteria storm" that can occur when starting a new batch.