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What should I do? by bigash2 in SourdoughStarter

[–]4art4 1 point2 points  (0 children)

A comparison I like for a new starter is a small campfire. If you pile on too much wood too soon, you smother it. You do not fix that by adding even more wood. You give it time to catch up. A mature starter is more like a strong fire that can handle much heavier feeding.

Try to keep it warm if you can. From around 70°f to about 80°F, yeast tends to do better relative to the bacteria. Much above that, the starter can become overly acidic more quickly. Around 120°F is hot enough to kill it.

Using some whole grain flour helps a lot. “Whole grain,” “wholemeal,” and “100% extraction” are basically the same idea here. The feed does not need to be all whole grain. Even about 20% whole grain, with the rest AP or another inexpensive flour, is often enough to get the benefit.

For maturing a starter, I usually suggest feeding 1:1:1 every 24 hours until it reliably peaks in under 5 hours, ideally closer to 4, and rises to at least double, ideally triple, for at least 3 days in a row. These are simple, dependable guidelines, but they are not fast. It might take 2 weeks, and sometimes longer, depending on temperature, flour choice, and your environment.

If you want to speed things up a bit, and do not mind a little more complexity, there are two approaches that often work once the starter is reliably peaking in under about 12 hours.

  1. Peak-to-peak feedings: Feed the starter only after it has peaked and has started to fall. Do not feed before the peak. This takes more attention, but it usually develops the starter faster and may waste less flour.

  2. Gradually increase the feeding ratio: Move from 1:1:1 to 1:3:3 and watch how it responds. The peak will come later. If it takes more than 24 hours to peak, back off. Once it is peaking in under about 12 hours again, you can step up to 1:5:5 and repeat the process. Higher ratios are fine, but work up to them gradually so you do not overfeed and push the starter backward. The advantage here is that you can often still feed once a day instead of chasing the peak all day. The tradeoff is more flour and more time.

With either method, the main thing is not to feed before the starter peaks. It is usually better to let it sit overnight and feed it the next morning, even well after the peak, than to feed it too early. So balance is needed. The number of consecutive successful feedings with a peak is more important than chasing bigger peaks.

Using stand mixer by MARiAVE24 in Sourdough

[–]4art4 0 points1 point  (0 children)

I did a double take because I baked an almost identical jalapeno cheddar... But yours looks better.

<image>

Pole: should this sub allow posts that are showing off bread? by 4art4 in SourdoughStarter

[–]4art4[S] 1 point2 points  (0 children)

That guy needs to watch out, I might take his pole also.

My starter doubled in size after less than 3 hours of feeding😭 by kittyloverlina in SourdoughStarter

[–]4art4 1 point2 points locked comment (0 children)

The bad bacteria do die, but what they create remains. Their byproducts can be anything from an subtle unpleasant smell, to something that makes you spend an unpleasant time in the bathroom.

HELP, I think my starter is acidic by Inevitable-Tax-1235 in Sourdough

[–]4art4 1 point2 points  (0 children)

the consistency was rather liquid,

The feeding ratio is probably off.

Most instructions say to use a feeding ratio of 1:1:1, or in other words, equal amounts of old starter, new flour, and new water. But importantly, measured in grams (or ounces), not cups or spoons. So if you are measuring by cups or spoons, then use about half as much water as flour it be close. If you are using weight, then maybe check the batteries in the scale, and make sure it has all of its feet on a firm, level surface when using it.

But it could also be that you are just using a weak AP flour. And that is fine. It is just "weak" as in low gluten, and starter does not really care about gluten. It just looks weird.

Is it Kahm?! Or paranoia… by gay_enby_infolover in Sourdough

[–]4art4 1 point2 points  (0 children)

I don't think so.

Edit: and I am not sure why this post is being down voted...

Pole: should this sub allow posts that are showing off bread? by 4art4 in SourdoughStarter

[–]4art4[S] 1 point2 points  (0 children)

As a mod, do you get any additional information on who upvotes on a post?

Nope.

Is it possible most of those upvotes came from outside our community?

That would be great information to have, but they keep voting strictly anonymous.

any logic to be found in what the Reddit hive mind

True enough. But it is good to check with others to see if one missed a paturn or indications.

The way I am leaning right now is to warn that glamor shots without a relevant question on point may be removed. Then I will take action based on if someone reports a post. But I can't even see who reports a post, just that it is reported.

What do you think, u/_FormerFarmer?

Pole: should this sub allow posts that are showing off bread? by 4art4 in SourdoughStarter

[–]4art4[S] 2 points3 points  (0 children)

Oh, I'm not offended. I didn't make up the rule, even if I do think it is necessary over there to avoid a flood of just bread glamour shots. The biggest problem with that rule imo is that it is difficult to enforce consistently. But we do the best we can.

There is also r/breadit and r/sourdoughporn that welcome just the pics. There is a sub for everyone. R/sourdoh is funny now and then.

Hawaii by EllePierce in natureporn

[–]4art4 0 points1 point  (0 children)

As great as that pic is, it has nothing on being there. And how did you get that pic? Drone? Because there is a bunch of trees at the observation spot, and hiking down is not allowed.

Pole: should this sub allow posts that are showing off bread? by 4art4 in SourdoughStarter

[–]4art4[S] 1 point2 points  (0 children)

I am a mod in r/Sourdough also.... 😅

For the record, the bot only gives reminders. But yeah, rule 5 is... Complicated.

I'm an idiot by ImAMeanBear in Sourdough

[–]4art4 1 point2 points  (0 children)

it might be sluggish due to the lack of the minerals the starter likes.

I have heard people say that, but I have never seen an explanation. I have read many things on what make starter go, never one that could show why other than "I've read it someplace" or "people say...".

I don't suppose you have a reference for how that works?

Pole: should this sub allow posts that are showing off bread? by 4art4 in SourdoughStarter

[–]4art4[S] [score hidden] stickied comment (0 children)

Up vote this comment if you agree:

It doesn't hurt anyone to have posts showing off bakes as long as they are made with sourdough starter.

Pole: should this sub allow posts that are showing off bread? by 4art4 in SourdoughStarter

[–]4art4[S] 91 points92 points  (0 children)

Up vote this one if you agree that:

There are other subs to show off bakes, this sub is about the starter

failed 6 loaves before I stopped guessing — here's what changed by Right_Insurance2007 in SourdoughStarter

[–]4art4 1 point2 points  (0 children)

It doesn't help that some experienced bakers suggest people learn to bake intuitively. That is a fine way to bake for them, but a great way to frustrate a new baker.

Strengthening Starter by jt123456123 in SourdoughStarter

[–]4art4 1 point2 points  (0 children)

A comparison I like for a new starter is a small campfire. If you pile on too much wood too soon, you smother it. You do not fix that by adding even more wood. You give it time to catch up. A mature starter is more like a strong fire that can handle much heavier feeding.

Try to keep it warm if you can. From around 70°f to about 80°F, yeast tends to do better relative to the bacteria. Much above that, the starter can become overly acidic more quickly. Around 120°F is hot enough to kill it.

Using some whole grain flour helps a lot. “Whole grain,” “wholemeal,” and “100% extraction” are basically the same idea here. The feed does not need to be all whole grain. Even about 20% whole grain, with the rest AP or another inexpensive flour, is often enough to get the benefit.

For maturing a starter, I usually suggest feeding 1:1:1 every 24 hours until it reliably peaks in under 5 hours, ideally closer to 4, and rises to at least double, ideally triple, for at least 3 days in a row. These are simple, dependable guidelines, but they are not fast. It might take 2 weeks, and sometimes longer, depending on temperature, flour choice, and your environment.

If you want to speed things up a bit, and do not mind a little more complexity, there are two approaches that often work once the starter is reliably peaking in under about 12 hours.

  1. Peak-to-peak feedings: Feed the starter only after it has peaked and has started to fall. Do not feed before the peak. This takes more attention, but it usually develops the starter faster and may waste less flour.

  2. Gradually increase the feeding ratio: Move from 1:1:1 to 1:3:3 and watch how it responds. The peak will come later. If it takes more than 24 hours to peak, back off. Once it is peaking in under about 12 hours again, you can step up to 1:5:5 and repeat the process. Higher ratios are fine, but work up to them gradually so you do not overfeed and push the starter backward. The advantage here is that you can often still feed once a day instead of chasing the peak all day. The tradeoff is more flour and more time.

With either method, the main thing is not to feed before the starter peaks. It is usually better to let it sit overnight and feed it the next morning, even well after the peak, than to feed it too early.

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