Need to know if sourdough starter is ready?

[rockbala]

Hi all,

I am trying to make a sourdough since 2 weeks now. (First I used 30 gms flour and 30 water discarding half of previous. As I did not see the raise I reduced it to 45gms start from that dough)

I have been recently using 45 gms of unbleached bread flour and 45 grams of water discarding 1/2 of what's left before mixing 45 gms flour and water.

Temperature is constant almost around 27 degree Celsius. (80.6 F).

I see nice small bubbles but it does not double up in size. Float test is crazy.... Small drops float but little bigger one sink. Smells like wet bread and slightly sweet in smell.

Attached are pictures.

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Please advice if it is ready.

Thanks,

 

[Mona]

It looks like you're on the right track with your sourdough starter! The small bubbles and slightly sweet smell are good signs. However, if it's not doubling in size, it may need a bit more time to mature. Consider adjusting your feeding ratios to 1:1:1 (starter:flour by weight) and try feeding it more consistently, possibly in a slightly warmer spot around 28-30°C. Sometimes, sourdough starters can take 3-4 weeks to fully develop. Keep at it, and don't rely too much on the float test, as it can be misleading.