Sourdough: when will it ever ferment? : LUSENET : FAQ : One Thread

I have made several loaves of sourdough from a starter mix that I made. The starter recipe states that the mix is ready when small bubbles form and the mix has fermented. I know the smell of fermentation but I'm not getting any bubbles (or much fermentation either). I baked a loaf from this 4-5 day old starter and the loaf was rather dense. I'm stiring the mix (actually it's in a large ziplock bag and I squoosh the mix probably 5-10 times/day) and I do not refrigerate it. The first loaves I made (after 2 days of waiting) were pretty good, but I think the starter still needs more fermentation. Anyone with good info on this please post. Thanks in advance. mh

-- Anonymous, April 30, 2001

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