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added in some apple cider vinegar
Why? Also, use less flour to top it up. 25g of each is fine per day. Are you in London? If so the hardness of the water might be an issue. Try using bottled water for a few days and see if that makes any difference.
should i store it somewhere else?
Kitchen would be better as there's more of the yeast bacteria in the air in those places (as I understand it), leaving the jar by an open window is also supposed to help - although I'm not sure how true this is if you're in the middle of a very urban environment. Is the lid ajar/the container covered with something breathable? Nowt will happen if the airborne bacteria can't get to the mixture. What's the temperature in the cupboard like? Unless your kitchen is absolutely freezing, I'd be keeping it in there.
Nef-
use less flour to top it up. 25g of each is fine per day
Sorry to jump in, but do you mean 1:1:1 of starter:flour:water each day (ie 25g starter, 25g flour, 25g water) or something different?
I've been doing 1:1:1 for the past year and it's been relatively ok, but i think the reason it hasn't been great is because I'm not baking in a cast iron casserole...
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Thanks for the help.
Apple cider vinegar - read somewhere this can drop the ph a bit and kick start it, could be BS though!
Don't have any bottled water, but have taken to using boiled water as hopefully has some of the same de-chlorination (was already using water that had been left open air for a few days anyway)
The jar has the lid left ajar/tilted so there is an air gap. My worry with the kitchen is that it is too cold - a lot of places say 23c+, and ours is probably more like 17-19c. Alternatively, i think perhaps the temperature fluctuation in the cupboard it is in might not help...I could pop the hive thermostat in there for 24 hours and then check that out
Colm89
lf
Have been trying to get a sourdough starter on the go for a little while now, maybe a week. Seems to have little bubbles on the top but not much else going on really. Wondered whether the flour was problematic (was strong white bread from lidl), have now started using some nicer strong white bread flour, and pouring out more as well. Last night added in some apple cider vinegar along with the feed and seems a bit more active, but still no great shakes. storing in what is effectively an airing cupboard / hot water tank cupboard.
have been feeding 50g water, 50g flour each day, sometimes splitting by half and doing twice
any ideas?
starting to annoy me a bit now!!