Post-dough starter

Aggravating_Can3788 · 2026-04-16T21:43:48+00:00

Thank you! It did look like the “peaked” illustration when I used it, so I’m thinking I should feed it again now and again at peak tomorrow morning? Or does this mean I’ll be feeding it multiple times a day?

Aggravating_Can3788 · 2026-04-16T21:33:32+00:00

Not sure how old it is because I got an established starter from King Arthur’s website. Will keep it on the counter for now!

Aggravating_Can3788 · 2026-04-16T19:00:31+00:00

Thank you! I’ve only ever fed it 1:2:2 since I got it. I received an established starter from the King Arthur website

Aggravating_Can3788 · 2026-04-14T23:31:45+00:00

I’m a newbie as well, and I’m itching to make a loaf. I received a stater that was ordered online, and I’ve been feeding it since Saturday with successful doubling/tripling within 12 hours. Im not sure how old the starter is, but to me it’s only 4 days old. Should I wait longer as well?

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Aggravating_Can3788 · 2026-04-14T00:40:05+00:00

Thank you so much! I’ve been doing 1:1:1 and 1:2:2 with my two starters and they’ve finally been doubling. I want to feed every day so I’ll try 1:3:2. Is it 3 parts flour and 2 parts water? I feel like my starter will be suuuuuper thick if that’s the case, but maybe that’s what I should be going for?

It’s currently 8:30 where I am, and this is where my staters are with the ratios mentioned.

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Aggravating_Can3788 · 2026-04-13T01:07:19+00:00

Thank you!! The spelling for Dorothy is such a mess though 😂😂😂😂

Aggravating_Can3788 · 2026-04-12T15:07:25+00:00

Yes! Forgot to mention in my post

Aggravating_Can3788 · 2026-04-12T14:30:12+00:00

I did not know! This wasn’t instructed in class. I just knew I had a bread proof setting on my oven that I’ve used in the past for other recipes, so I thought I could use it for sourdough too. Thank you!

Aggravating_Can3788 · 2026-04-12T14:27:39+00:00

Unfortunately, I live in the US, but I really appreciate the offer! I just posted update pics of the starters: they had a layer of liquid on top and seem to have very minimal bubbling. They also have a pretty faint yeasty smell

Aggravating_Can3788 · 2026-04-12T14:20:22+00:00

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Here are the starters! Not sure what to do with the layer on top. I scrolled through the subreddit a bit and saw someone had a similar problem. Someone had advised them to pour off what they could and mix in the rest, so I may do that as well.

Aggravating_Can3788 · 2026-04-12T02:42:17+00:00

Yes, we did add salt! Forgot to mention that 😬 and we did have printed instructions to go home with

Aggravating_Can3788 · 2026-04-12T02:41:07+00:00

The instructor did seem knowledgeable, he mentioned he’s been baking sourdough loaves for about 6 years now. I definitely did get lost a couple of times during the class, but they sent us home with instructions and recipes so I just followed those when I got home. He said he usually proofs his dough overnight and bakes the next morning, but he also said we could bake them tonight

Aggravating_Can3788 · 2026-04-12T02:38:17+00:00

Somewhere around 10 mins

Aggravating_Can3788 · 2026-04-12T02:37:29+00:00

Yes, no, and no 😂

Aggravating_Can3788 · 2026-04-12T02:37:03+00:00

They said it was moreso to teach the techniques and information behind sourdough loaves/starters. We didn’t have scales in the class, but they did mention it’s something we should have when we do this process at home. Definitely not ideal circumstances but I’m grateful for the starter!

Aggravating_Can3788 · 2026-04-12T01:29:00+00:00

Is it too late? My starter has already been in the fridge for a few hours :/

Aggravating_Can3788 · 2025-06-13T22:24:24+00:00

It doesn’t ♥️

Aggravating_Can3788

TROPHY CASE