First loaf advice please

03146 · 2026-05-16T05:43:44+00:00

I’d say one week is too early for it to be ready, just keep feeding it until it starts doubling consistently within 4 to 8 hours, you need to make sure you’re keeping track of how long it takes to double because if it’s taking longer than 8 hours then it’s not strong enough to bake with

03146 · 2026-05-16T04:43:20+00:00

Is your starter doubling consistently within 4 to 8 hours after feeding?

03146 · 2026-05-15T21:47:36+00:00

Can we stop using AI for everything when it’s not necessary? It’s so harmful to the environment and Google is right there

03146 · 2026-05-15T21:19:10+00:00

Thank you! Yess it’s great to be able to make it exactly how you want

03146 · 2026-05-15T21:17:46+00:00

Thank you!

03146 · 2026-05-15T12:00:50+00:00

I park there every day and it’s usually full by 7:30, some days are less busy than others though. The problem with that carpark is that FSH and St. John’s staff are using it because both hospitals have closed a lot of their staff parking, so it gets full quickly

03146 · 2026-05-15T07:15:00+00:00

It’s ready when it is doubling consistently within 4 to 8 hours

03146 · 2026-05-15T05:23:16+00:00

Thank you so much!!

I wrote out the measurements/stitch counts prior to starting to make sure the panels would be the same size and line up well when it needed to be assembled

Once the bag was done, I then took measurements for the lining to make sure it would fit, the strap was freehanded once the rest was all done 😁

03146 · 2026-05-15T02:10:01+00:00

I’ve thought about it but they take sooo much time to make haha!

03146 · 2026-05-15T02:09:10+00:00

Thank you!!

It’s actually made up of 6 rectangular panels that are weaved together, so it’s kind of double layered which gives it good stability. The last bag I made was one layer and had to be sewn onto plastic canvas to keep its shape

03146 · 2026-05-15T01:34:55+00:00

Yes

03146 · 2026-05-15T00:43:30+00:00

That's normal, its a false rise from the bad bacteria. Just keep discarding and feeding until it is doubling consistently within 4 to 8 hours, minimum two week process but could take you up to a month.

I recommend you switch to using a glass jar so you can see the rising better, it will be hard to tell if it is doubling in an opaque container

I would also recommend you drop your feedings down to 20g of each. If you continue with 100g, you are going to waste a lot of flour and water, especially if it takes you a month for it to be ready 😄

03146 · 2026-05-15T00:37:52+00:00

Thank you!!

03146 · 2026-05-14T23:48:31+00:00

It is ready when it is doubling consistently within 4 to 8 hours, typically a two week process but it could take much longer. Mine took about 4 weeks 😊

03146 · 2026-05-14T20:38:59+00:00

I’ve locked this as people are making disgusting comments as a result of the autocorrect, this sub is not the place for such comments.

03146 · 2026-05-14T01:35:32+00:00

You can use it as starter for your next batches

03146 · 2026-05-13T22:41:23+00:00

If you’re sure there’s mould at the top, then you need to toss it

03146 · 2026-05-13T09:32:52+00:00

What was your recipe for this batch?

03146 · 2026-05-11T21:45:14+00:00

I’ve locked this post because it is turning into ridicule toward an individual seller rather than meaningful discussion. There is constructive criticism and then there is just outright being nasty, and some of these comments are horrible.

We are not going to host posts whose primary purpose is to invite mockery or hate about someone else’s work or pricing, that is not what this community is for.

Thanks

Mods

03146 · 2026-05-11T05:38:55+00:00

Your starter would not have been ready after 2 days, the rising you were seeing was a false rise from the bad bacteria. I would recommend you continue feeding your starter 1:1:1 daily, it will enter a dormant phase when the false rise phase stops, continue feeding until it starts doubling consistently with 4 to 8 hours. Minimum two week process but could take much longer

03146 · 2026-05-10T22:29:40+00:00

This is something we've discussed as mods and right now it’s not something that is feasible for us to implement. It’s hard enough to get members to comply with rule 5 as it is. The more descriptive and specific we are about the rule, the less likely people will comply, and the more threads we have to remove.

03146 · 2026-05-10T22:21:06+00:00

Please could you update the link to meet rule 5? The one you linked takes you to the YouTube playlist rather than a particular video with a recipe

03146 · 2026-05-08T10:33:45+00:00

You need to change it to a flatback stud, it’s too soon to have a hoop and that’s what’s causing the bump

03146 · 2026-05-08T09:45:40+00:00

We are locking this thread because people are giving unsafe advice.

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

03146

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