I can't get a sourdough starter to work.

I guess I'll have to try again, for the third time.

Its winter time, there is a lot less natural yeasts in the air.

Come spring time, you should have no issues

drop in a grape. wait a day and take it out. airborne yeast attaches to fruit skin

Actually, the first one started right away using unbleached wheat flour. Then for the first feeding the genius in me decided to use all rye flour....Instant death. Hibernation, maybe.

The second one, was made from the discard of the first, before the rye addition.

Both look dormant after several days of feeding. Those subsequent feedings have been 100% unbleached flour. I set both on a heated seed starter mat this morning. Probably another stupid move intended to speed thing up; but, just as likely a retardant.

To much heat kills yeast. the grape will work. just dont squeeze it. You dont want any juice. Just the yeast on the skin

I think the grape is a good idea. The yeast on grape skins have been used to ferment wine for centuries. But I had the mat on hand, and grape requires a trip to the grocery store.

The mat will only produce 70-85oF. which theoretically, should be fine. With my track record, though, you just might be correct.

Save time :

Quick Sourdough Starter
Ingredients
4 cups warm water
1 package dry yeast
5 tablespoons sugar
4 cups all-purpose flour
1 large 1 Russet potato peeled and quartered
Instructions
Whisk the water and yeast together in a crock jar that is at least 1 gallon. You can also use the ceramic insert from a crock pot if you don’t have a jar. Just don’t store in metal!

Mix in the sugar and let set a couple minutes.

Stir in flour. The consistency should be just slightly thinner than a pancake batter. Adjust your water or flour if needed to reach desired consistency.

Drop in the potato. Cover with a cup towel. Stir about 6 hours in. The starter is ready to use in 12 hours, but I like to let it set about 24 hours before using for a more traditional sourdough flavor.

Recipe Notes
Do not refrigerate the starter. Let it set on the counter covered with a towel.

Stir once a day when not using.

We keep the starter about 5 -7 days. You can keep as long as the potato stay intact.

You only need to recharge the starter if you'll be using it again and need more batter. To do so when 3 cups have been removed: Replace with:1 1/2 cups flour, 1 1/2 cups warm water and 2 tablespoons sugar. Whisk and it's ready to use again or cover and let set another 6 -12 hours for a more sour/tart flavor.

My dad would make a big batch of buckwheat pancake mix , let it set with a dish cloth covering it for a few days, and make the best buckwheat pancakes ever.
I don't remember him keeping it going though.

kiss method ..

Put light on in your oven

Leave oven door open 1inch

Use 200 grams of All Purpose Flour

And add 200 grams of tepid water...like 95-100 degrees

Let that go for 24 hours

Then pour 200 grams of that mixture into a clean jar

Add 200 grams of all purpose flour & 200 grams of water and stir

Repeat that for 10 days

I made my starter last December

I've made pancakes with buckwheat flour, never let it sit though. They get heavier than with wheat flour. I wonder if letting the mix set sit would make them fluffier, give the baking powder a chance to work?

I have starter in the fridge that I have not used for about a year. Will it reactivate itself if I just take it out and warm it at room temperature or do I have to add to it right away.

It's been years since I ate them , but don't remember them getting fluffier , or like the pancakes you get at IHOP , but the flavor was great.

Buckwheat flour is gluten free....which means the structure of the batter sucks...doesn’t rise or gets fluffy.

If I do use Buckwheat...it’s in very small amounts

You’ve probably fed your bear bait stations...more times than your Staahtah.

If it has a science experiment growing in side it....staaht ovah .

But if there’s a bunch of brown Liquid ( Hootch ) ...just stir it down and feed it

Well that explains it then Nessie. LOL

We mix the buckwheat left over from making scrapple 50/50 with regular flour in our pancakes just to use it up. It still makes a heavy pancake, good flavor but no fluff.

Yup..leaned it the haahd way...I put a little too much in one of my sourdough bread ...and the loaf didnt rise ..like usual. I found out the buckwheat was the culprit. Now I just use 5 %Buckwheat ...for that buckwheat flavor

I guess I must have used 199 grams of flour and 201 grams of water; shaken not stirred.

it has a clear brown liquid on top.

KR's starter recipe is "Kisser" - "The starter is ready to use in 12 hours, but I like to let it set about 24 hours before using for a more traditional sourdough flavor."

I have been making bread, albeit little sourdough for over 50 years. I've been fermenting other stuff, for even longer.

I have learned that handling yeast is an art-form based on science. Yeast, being a living thing needs certain things to live, and a smaller range of things to thrive. My starters are alive, as witnessed by a very few bubbles. But, my starters are struggling, as witnessed by little to no growth. I'm sure that once Pat & Mike get what they are lacking, or avoid what is holding them back; they will be unstoppable.