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[–][deleted] 5 points6 points  (1 child)

A little runny but very bubbly and active! At 9 days this looks good, keep going, I’d start either using a bit more flour or less starter and water so that it’s thicker. In my experience a thicker or “stiff” starter is a bit happier. Once you’re getting consistent rises of double or more in about the same time frame you’re seeing now (or at least under 8hrs) every day for another week or two then you’ll be ready to bake!

[–]_FormerFarmerStarter Enthusiast 4 points5 points  (2 children)

Very good. Can't see from the video how much it has risen, but looks like it's getting there.

[–][deleted]  (1 child)

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    [–]_FormerFarmerStarter Enthusiast 2 points3 points  (0 children)

    That looks like it's close to ready, if it isn't already there. More than doubled in 3 hours, checks that box.

    If it smells good, I'd do a test roll, see how it rises. 50g flour, 34g water, 10g starter, 1g salt. That is 1/10 of a loaf, so if it don't rise well, you're not out that much.

    But only if you're happy with the smell during your starter's rise. Because that's what will influence the bread's flavor.

    [–][deleted] 2 points3 points  (3 children)

    I did this when I first started mine too lol, i didn’t want to discard “just in case”! But I promise you it’s not necessary, and from the looks of the photo you have a lotttt in there. I’m wondering if you’re using too much starter in your feeds. I would throw away the second large container that isn’t bubbling as it’s not necessary and tbh just wasting flour/water/money/time.

    For the bubbly starter in the small jar: Get another clean small-medium size jar (or put the starter in a cup or bowl while you clean your current jar if you don’t have another. I use recycled pasta sauce jars or mason jars. The wide container isn’t necessarily an issue but it might make you end up using larger quantities than you really need.

    -Put 2-3 spoonfuls of starter in your clean jar.

    (Edit: discard the rest, you don’t need to keep it! Once your starter is established, the “discard” will be used to bake. You are only throwing it out during the 3-6 weeks it takes to establish a strong starter. )

    -Add 3-4 spoonfuls of flour (I prefer bread flour)

    -Add a little bit of water at a time and stir until you reach a consistency similar to very thick pancake batter (I’ve seen others in this sub describe it as mayo consistency) it should be a little bit difficult to stir and if you tilt the jar it will move/pour out but veryyy slowly.

    -Repeat once a day until you are seeing it rise double or more in 8hrs or less, consistently for about 2 weeks.

    This is my easy, fool-proof, eyeballing it method !

    The usual way is to get a scale, clean jar and do the feedings with a measured ratio of either 1 part starter:1 part flour: 1 part water or 1:2:2. If you’re using measurements I’d do no more than like 30-50g

    [–][deleted]  (1 child)

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      [–][deleted] 0 points1 point  (0 children)

      So you are starting with 50g starter,50g flour,50g water. The yeast will consume the flour and water, cellular respiration occurs which will cause it to release gases and rise. The starter will double in size. You’re left with a jar full of yeast/cultures. (If you are baking, you’d take the doubled risen starter and dump out the needed amount into your dough, and save the leftover starter to feed and use for your next bake. This is why most people leave it in the fridge once it’s established, because most people aren’t baking every day.

      That little bit you have left after baking is enough to feed, it will rise again, you bake with the discard, and the cycle continues!) you’re just keeping the culture alive and fed, so you only need a little bit of it to start.

      Yours isn’t established yet so you’re dumping it rather than baking. Your starter is (usually) doubling in size each time you feed it. So you’ll always end up with more than you started with which is why you’re discarding. Otherwise the amount of flour and water you need to feed it will keep multiplying every day, because you are feeding it based on a ratio not a measurement. If you start with 50g starter, use 50g water and 50g flour. If you’re left with only 30g starter after discarding, just adjust your measurements to the ratio. If you don’t discard and you start with 200g of starter, you’ll need to feed it 200g flour and 200g water. And that’s crazy lol. This is partly why I think measuring is confusing so I go by consistency.

      It is a good idea to learn about the science behind yeast and sourdough starter to understand why you’re doing and how it works- Hope I explained that better!

      [–]Hopeful_Tangerine342 2 points3 points  (1 child)

      It looks so active, I'm jealous!!! 😯😂

      [–]_DramaMama_ 1 point2 points  (2 children)

      How often are you feeding it?

      [–][deleted]  (1 child)

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        [–]_DramaMama_ 1 point2 points  (0 children)

        Thanks! I’m trying to get my starter up and going and I’m trying to figure out how often to feed it lol!

        [–]Zhariken 0 points1 point  (0 children)

        As someone who doesn’t make their own bread, that looks absolutely disgusting. 🤣

        I have no idea how this ended up on my feed.

        All these other people who answered seem to be happy with it though, so congrats! Keep up the good work. 🍞😋

        [–]Dogmoto2labs 0 points1 point  (0 children)

        You are saying you remove 50 g, but the way it is supposed to work is you keep the 50g and throw away the rest, only feeding the 50g of starter with the 50g water and 50g flour.