Knowledgebase
Sourdough Starter #889995
Asked November 18, 2024, 12:55 PM EST
Hello! I am having trouble getting a sourdough starter to rise. I’m not sure if elevation plays a role in a sourdough starter, and if it does, what ratios of flour to water should I be using? Also, does drastic swings in temperature affect a rise in sourdough?
thank you!!
Elbert County Colorado
Expert Response
Hello Jenine,
Temperature fluctuations definitely influence
how sourdough rises. Temperature will impact the yeast activity and fermentation rate. Colder temperatures will slow activity, and fermentation may occur too quickly or stop if it is too hot. I recommend you choose a room with less temperature fluctuation. Use a comfortably warm room (around 70 degrees F) for better sourdough activity.
Elevation can impact how your sourdough rises as well. Lower air pressure at elevation can lead to faster fermentation and fluid loss, and can impact your final texture. Try this recipe for your basic batter (see photo), which was taken from CSU Extension's Today's Sourdough at High Altitudes.
Make sure to use a high altitude recipe or make altitude adjustments with your bread recipe as well. https://extension.colostate.edu/wp-content/uploads/2022/03/Understanding-and-Selecting-Sourdough-For-Health-Benefits-4.pdf
Food Smart Colorado (a CSU Extension resource) has some good resources for sourdough if you would like to learn more.
- https://foodsmartcolorado.colostate.edu/sourdough-basics-caring-for-your-starter-and-making-bread/
- https://foodsmartcolorado.colostate.edu/recipes/cooking-and-baking/sourdough-starter-best-practices/
