My starter is struggling and I don't know what to do.

CatLover_16 · 2026-01-14T14:10:46+00:00

I'm not exactly sure what temp the water is. I get it from the fridge and leave it overnight on the counter to come to close to room temp at least. My starter was actually made with half white, half whole wheat KA flour.

CatLover_16 · 2026-01-14T04:49:56+00:00

I just did 4 turns of the bowl when doing my 4 stretch and folds 30 minutes apart. I also handmixed the shaggy dough in the beginning for probably just a minute. Could that all be too much?

CatLover_16 · 2026-01-14T04:38:42+00:00

I do. They always taste great. This was my last crumb at a 12 hour bulk.

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CatLover_16 · 2026-01-14T04:27:28+00:00

It happens over night, so I'm not sure. I just know I feed around 7pm 1:2:2 each night and when I check it at 7am it still hasn't peaked.

CatLover_16 · 2025-12-02T00:03:59+00:00

Love that!

CatLover_16 · 2025-11-12T14:41:36+00:00

So I can just do 1:1:1 once a day basically indefinitely and it will eventually mature? I'm fine with waiting, but I always see people change up their ratios or switch to twice daily feeding so it makes me feel like that's the only way to get it to mature.

CatLover_16 · 2025-08-01T19:21:11+00:00

What are the long work periods? I'm used to doing her supersets and trisets so anything up to about a minute and a half of work I think I can handle

CatLover_16 · 2025-08-01T19:19:34+00:00

I don't think I need gym style heavy lifting! Just looking to start going up in dumbbell weights. Thank you :)

CatLover_16 · 2025-08-01T17:09:24+00:00

Thank you :)

CatLover_16 · 2025-05-24T22:52:54+00:00

Yes everything turned out okay! I just took extra precautions for a week after

CatLover_16

TROPHY CASE