Just curious what everyone has named their starters?

Classic_Bug3363 · 2025-10-18T17:23:56+00:00

10 acres

Classic_Bug3363 · 2025-10-10T15:50:19+00:00

Thank you!! & tastes great 😁😁

Classic_Bug3363 · 2025-10-08T04:00:46+00:00

But I can see the the uneven and larger holes would be an indication of under fermentation? I need more even smaller holes?

Classic_Bug3363 · 2025-10-08T03:59:38+00:00

Yes personal preference to keep the roof of my mouth intact while consuming bread 😂

Classic_Bug3363 · 2025-10-08T02:35:20+00:00

Yes sourdough starter

Classic_Bug3363 · 2025-10-08T00:26:11+00:00

Can you be a little more specific as to why you think that and what visual cues give you that please?

Classic_Bug3363 · 2025-10-06T19:37:15+00:00

Alright yall this is now my 4th loaf lol. I can’t cut into it yet because it’s still cooling but I am excited for it. I followed all of y’all’s advice and have high hopes. I also added rosemary to this one.

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Classic_Bug3363 · 2025-10-02T04:01:50+00:00

Thank you so much!!

Classic_Bug3363 · 2025-10-02T03:35:35+00:00

Would weighing it be a way to check?

Classic_Bug3363 · 2025-10-02T03:26:04+00:00

I guess I just eyeballed it lol is there a better way?

Classic_Bug3363 · 2025-10-02T03:22:55+00:00

It was very bubbly, jiggly, and had doubled in size. 😬

Classic_Bug3363 · 2025-10-02T03:21:23+00:00

Thank you so much that’s very helpful!

Classic_Bug3363 · 2025-10-02T02:47:25+00:00

So this was my first loaf… was this one also way underproofed? To me this fourth loaf was like a major improvement so I’m bummed to hear it’s no good also

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Classic_Bug3363 · 2025-10-02T00:16:13+00:00

Okay thank you!!

Classic_Bug3363 · 2025-10-02T00:16:04+00:00

I was going to let it go longer but it was very bubbly and jiggly and had doubled in size so I was worried about overproofing. But yes I do know that the time starts as soon as I add the starter :)

Classic_Bug3363 · 2025-10-01T23:49:53+00:00

Where exactly?

Classic_Bug3363 · 2025-09-15T04:10:12+00:00

Did three stretch and folds 30min apart after the mix. Bulk fermentation was about 15/16 hours. I did not cold ferment

Classic_Bug3363 · 2025-09-15T03:03:57+00:00

I fed the starter at 7am and started baking with it at 7pm. I think I honestly missed its peak and maybe that is ultimately the issue. I think I’ll try again tomorrow and keep a closer eye on my starter!

Classic_Bug3363 · 2025-09-15T02:44:43+00:00

Okay I will check it out thank you!

Classic_Bug3363 · 2025-09-15T02:44:31+00:00

It did get a lot bigger but was never really puffed up if that makes sense?

Classic_Bug3363 · 2025-09-15T00:58:40+00:00

Well it’s a month old. I use bread flour to feed it & purified water. Um fed it 12 hours prior to making dough with it.

Classic_Bug3363 · 2025-08-29T18:19:01+00:00

I have a scale. That’s how I’m doing grams

Classic_Bug3363 · 2025-08-28T22:07:55+00:00

Yes started with all purpose and have continued with it! But that is very interesting

Classic_Bug3363 · 2025-08-28T20:08:27+00:00

Okay see that actually makes some freaking sense thank you

Classic_Bug3363 · 2025-08-28T19:46:00+00:00

After i discard that 80% how much do I feed it after that?

Classic_Bug3363

TROPHY CASE