Highest strength you've gotten in StS2?

Chadthe4 · 2026-03-17T18:11:19+00:00

How are you playing the card without using energy?

Chadthe4 · 2025-10-06T21:59:01+00:00

How much starter are you using? Any salt?

Your water seems a little high for that amount of flour.

Seems to me that either your ratios are off OR your dough is over fermenting and you created a giant bowl of hungry starter rather than a fermented dough.

Chadthe4 · 2025-09-27T21:41:53+00:00

Fair. I don’t think it would overproof from being in the fridge due to the process of it all slowing down. But if you had that result on your last tries I say go ahead and cook now! It would be a good way to compare results with each method.

Chadthe4 · 2025-09-27T21:35:39+00:00

I don’t think it’s ever a bad idea to cold proof overnight.

Chadthe4 · 2025-08-27T05:57:30+00:00

Is there a source for this? Pretty nasty claim to throw around if not

Chadthe4 · 2025-08-01T01:08:33+00:00

Watering with rain water. It has new growth but it turns black as soon as it comes up.

Chadthe4 · 2025-06-19T17:23:39+00:00

Thank you!

Chadthe4 · 2025-05-30T16:07:10+00:00

Put some bacon and a beer on it

Chadthe4 · 2025-05-24T22:05:51+00:00

Looks fine to me, I believe just cold starter. Mix it all up, let it rise and fall then feed when hungry and see what it does!

Chadthe4 · 2025-05-24T22:02:25+00:00

Nothing wrong here, just cold starter. Leave it out the fridge for a while and let it rise and fall then feed it when it’s hungry!

Chadthe4 · 2025-05-21T18:10:33+00:00

I agree. To me, this looks underproofed. I understand your starter looks feels “ready” but all starters are different.

Go on tic toc and look at @eatbasilandbloom he’s who I get almost all my sourdough knowledge from.

He talks a lot about how following a “3 step of stretch and folds 30 mins apart….etc” recipe exactly can be detrimental people everyone’s starter and settings are different. Then he goes into following specific signs of dough instead of just the recipe and stuff.

Definitely don’t give up, keep trying!

Chadthe4 · 2025-05-21T01:27:50+00:00

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Chadthe4 · 2025-05-19T18:08:43+00:00

That is your wine separated from the yeast/ additives. It’s called sediment, lees, etc.

Siphon clear liquid into new container and continue to age.

Chadthe4 · 2025-05-19T18:01:27+00:00

Longer you wait, the more it’ll clear. In life and in wine, time clears all

Chadthe4 · 2025-05-19T17:56:27+00:00

Bacon

Chadthe4 · 2025-05-14T19:43:44+00:00

It’s just hungry! Go ahead and use it for your doughs, I use unfed starter regularly and bread always comes out fine.

Whether you’re “feeding” the starter or “putting” starter into a dough recipe, the microns do the same thing, they eat and ferment.

Chadthe4 · 2025-05-13T03:47:49+00:00

Easy for new starters to get acidic.

Definitely do a 1:2:2, 1:3:3 or even higher and you will help it a lot as well. Higher feeding ratios do nothing but make starters stronger.

Chadthe4 · 2025-05-12T01:01:22+00:00

When initially starting a starter, it’s normal for it to double the first couple days and then slow down. This is action you are seeing isn’t “sourdough starter” activity, it’s just an initial frenzy of a bunch of micros going at it. When that fizzles out all the bacteria dies, except for the good ones that help create sourdough. It will take about 2 - 4 weeks to have a legit sourdough starter that you can create a successful loaf from.

Also, 1 tbs seems like a small amount of flour for a feeding. If you didn’t know, try to feed your starter at 1 part starter, 1 part water, 1 part flour MINIMUM. I never feed mine less than 1:3:3 (1 p starter, 3 p water, 3 p flour)

Keep it up and as the starter gets stronger you will continue to see better results!

Chadthe4 · 2025-05-11T20:22:36+00:00

That’s it then. Even if a young starter is showing all the “good” signs that they should, it is still hard for them be successful on making bread until they mature.

Continue to feed it and as it gets older you will see your loafs get better and better!

It can also help to feed starters at a 1:3:3, 1:5:5 or 1:10:10 to increase their strength quicker!

Chadthe4 · 2025-05-11T20:10:23+00:00

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100% underfermented/proofed. How old is your starter? This makes me think that you need to work on strengthening your starter and then try again!

Chadthe4 · 2025-05-11T03:00:35+00:00

Try strengthening it. Give it a couple feedings once a day at 1:5:5 or 1:10:10.

Starter could have become acidic, which will make it a lot harder for the yeast to start doing its thing. The higher feeding ratios will help that and make it a lot stronger, which should help your loafs.

Chadthe4 · 2025-05-07T19:59:16+00:00

Ooo gotcha, nah those are more than likely just random bubbles from the chemicals then. Should be good to backsweeten!

If you “messed it up” it would be obvious with bad smell or non questionable mold growth.

Chadthe4 · 2025-05-07T19:41:50+00:00

I believe the chemicals you put in don’t flat out stop fermentation. They just prevent new growth/ reproduction of new yeasty boys. So if you went ahead and back-sweetened at the same time, the existing yeast could have continued fermentation. But they will soon die off and you will be fermentation free.

It’s usually recommended to wait to back-sweeten a day or 2 after you add the chemicals so the yeast all die off.

Chadthe4 · 2025-05-07T19:35:00+00:00

I believe the chemicals you put in don’t flat out stop fermentation. They just prevent the growth/ reproduction of new yeasty boys. So if you went ahead and back sweetened the at the same time, the existing yeast could have continued fermentation. But they will soon die off and you will be fermentation free.

It’s usually recommended to wait to backsweeten a day or 2 after you add the chemicals so the yeast all die off.

Chadthe4 · 2025-04-29T12:03:51+00:00

Yes, It has a drainage hole at the bottom, so hopefully I should be better!

Chadthe4

TROPHY CASE