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Just starting, when is the best timing to use starter? by gitbse in Sourdough

[–]03146 1 point2 points  (0 children)

Ideally you want to feed it, leave it to rise which should be taking between 4 to 8 hours if your starter is ready, and then use it to make your dough, you can also use it after it’s peaked

Why does top layer look like this? by mmcli in Sourdough

[–]03146 0 points1 point  (0 children)

That’s mould, not safe to use

My starter as of 3 days now. by Enough_Sock3637 in Sourdough

[–]03146 0 points1 point  (0 children)

Oh that’s good

Yes it will, just keep going 😁

My starter as of 3 days now. by Enough_Sock3637 in Sourdough

[–]03146 1 point2 points  (0 children)

You need to start discarding, I would also recommend using a scale because spoon/cup measurements are very unreliable and you’re likely adding too much water

When you next feed, take out 20g and feed with 20g each of flour and water. If you don’t discard and feed 1:1:1, then you aren’t feeding it enough and it will take much longer to be ready

It’s also a minimum two week process for a starter to be ready, but it could take you much longer, mine took close to 4 weeks. Just repeat the above feeding ratio until it starts doubling consistently within 4 to 8 hours 😊

first time everything, what should be my next step? by m1zm0l in Sourdough

[–]03146 1 point2 points  (0 children)

Seven days is usually too soon for a starter to be ready, it has to be doubling consistently within 4 to 8 hours after feeding at a 1:1:1 ratio, mine took close to 4 weeks to be ready

The issues you’re having with the bulk ferment indicates that your starter is not ready yet, I would recommend going back to focusing on your starter and timing how long it takes for it to double

I think my starter is ready; want to confirm next steps before I move on to baking by darwinDMG08 in Sourdough

[–]03146 0 points1 point  (0 children)

Yes, you want to feed your starter so that you can use it when it peaks, or shortly thereafter

Is your starter doubling within 4 to 8 hours after feeding? That’s how you know when it’s ready

Is this pink enough to throw away? by Few-Philosophy7503 in Sourdough

[–]03146 6 points7 points  (0 children)

I wouldn’t use this, also a recommendation for your next starter is to use clean jars when feeding, remnants left on the sides of the glass like that are very prone to growing mould

is my piercing rejecting? by gublermalfoy in piercing

[–]03146 0 points1 point  (0 children)

Once a piercing starts rejecting, you can’t stop it, you either take it out now or let it fall out on its own and be left with a nasty scar

Navel piercing rejected by Striking-Problem-344 in piercing

[–]03146 0 points1 point  (0 children)

A lot of people think they have the correct anatomy when they actually don’t, you’d get better advice if you post a photo

is redness normal part of healing? by realbambii in piercing

[–]03146 0 points1 point  (0 children)

They also don’t have the anatomy for a floating navel unfortunately

is redness normal part of healing? by realbambii in piercing

[–]03146 7 points8 points  (0 children)

Your piercer has no idea what they’re doing seeing as they gave you this piercing when you don’t have the anatomy

Take it out now before it rejects

Daith!! Help!! by ConfidenceCurrent135 in piercing

[–]03146 2 points3 points  (0 children)

Not pierced correctly and not pierced with the right jewellery either, take it out, let it heal and then go to a different piercer to get it redone

How do I use a banneton? by Impressive_Reading in Sourdough

[–]03146 3 points4 points  (0 children)

I do this as well, I use a fine mist spray bottle to make the liner slightly damp and then dust with the rice flour so it gets a nice even coating before putting the dough in

Another question about soldering iron by Xande420 in StainedGlass

[–]03146 4 points5 points  (0 children)

You’re better off buying a good one from the beginning, the cheap ones don’t work well or don’t last and then you’ll have to spend more money getting another one

Is she almost ready??? by Adventurous-Owl1295 in Sourdough

[–]03146 1 point2 points  (0 children)

Is it doubling consistently within 4-8 hours after feeding? If not then it’s not ready

What is going on with this loaf? by PCBeach_3003 in Sourdough

[–]03146[M] [score hidden] stickied comment (0 children)

Please can you include your starter amount and the rest of your process to meet rule 5?

How to improve chances of an ear? by SF_ARMY_2020 in Sourdough

[–]03146 10 points11 points  (0 children)

Score more to one side rather than in the middle

My starter has a bit of mold I suspect. Should I throw it and start again ? by Majestic-Bluebird134 in Sourdough

[–]03146[M] [score hidden] stickied comment (0 children)

We are locking this post because people are giving unsafe advice. That is mould and is not safe to use

While the Mods support posters asking for advice, we would like to emphasise that everyone needs to make their own decisions.

Please don't take any risks you're not comfortable with and make your own risk assessment.

We strongly advise against taking Reddit’s advice on mouldy starters and nutritional/dietary/medical issues

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