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@@Henryincanada hi there, it is normal. We need to leave it for 12 hours, and repeat a few times for it to be stronger. Good luck and thanks for checking out.

@ thanks for the tip, I just started another starter using my discard. It worked and the new(older) starter is rising now, I will wait patiently for 12 hours.

@ Awesome, sourdough is very resillient. Congrats to our findings.

@@Jahmbii Wow that's so exciting. That gives me comfort to leave it a little longer in the fridge. Thanks for sharing.

​@@zenfulgarden7991you're welcome. It's amazing how resilient sourdough starter is. Mine is almost 6 years old. I'm about to make some bagels and focaccia this weekend.

@ Great to hear. Please share results. Happy baking.

I have neglected mine for 4 or so months, in the fridge. I fed it, it doubled or more in size the first time, but I wanted to make sure it was stronger and did it twice more and it tripled. Maybe I just did it becauee I didn't have time to bake, so I just figured I'd keep feeding it so it might be stronger. No matter the real reason, lol, it came to life. Don't throw yours away if it has been neglected. I've done it times before as well. Where I'd just leave it in the fridge for a long time, and it always comes back after feeding. I have started my own sourdough starter from scratch. It is about a year old or so.

@ Wow, thank you so much for sharing your experience! It’s amazing how resilient sourdough starters can be, even after months of neglect. I love your advice about not throwing away the discard right away and giving it another chance with a good feed-it’s such a great tip! I might just have to share this process with my community to spread the word. Thanks again for the inspiration and for contributing to the sourdough magic

@MojoyinBalogun-d3s yeah, happy belated New Year. Thank you for sharing.

@@CookingGoodFoodOfficial Thank You very kindly. Likewise to yours.

@@LNWEZAHN yes that's a great idea. thanks bro

@@ek8137 I love it. Please share

@@zenfulgarden7991 Been trying diff doughs. Wish I could post pictures! I did a 24 hour Poolish with 00 flour bread flour for the dough.

@ way to go my friend. Which country are you from? Just wondering because depending on where you live, there are different kind of flour. That is my next step, trying to work with what kind of flour.

@@zenfulgarden7991 Canada (Ontario)

@ Same here. I use 00 Robin Hood flour.

@@GióNồmTV Cảm ơn GN TV. Mình mới vừa sang có đăng ký kênh. Cảm ơn Gió Nồm.

@@PhươngNguyễn-b3q Chú chào cháu. Cây ớt này bị lấn bởi bụi cây cải xanh, rau quế, nên nó chậm lớn cháu ạ. Chú có hai cây trồng ngoài nắng trái cũng sai lắm mà lại chín đỏ. Chú chúc cháu thành công trong việc trồng trọt nhé. Chú mến chào.

Quá tốt luôn, ngâm vài ngày với nước vo gạo xong tưới cây.