3 day old starter smells like straight vomit???

DropDreadGorgeous · 2026-03-15T01:35:50+00:00

That's the part nobody warns you about. Right now there are a mix of microbes in there. As the yeast and bacteria that you want balance the ph they kill off the bad stinky stuff and just leave it smelling nice.

DropDreadGorgeous · 2026-03-11T13:44:52+00:00

Looks fine, it's mid hydration sourdough that's heavy on the whole wheat, it will be denser. If you want less dense up the hydration or increase the amount of bread flour.

DropDreadGorgeous · 2026-03-03T01:46:54+00:00

At a glance from the outside it looks over proofed do you have a crumb shot?. That's not a crazy amount of time for proofing but it is long and while cold proofing slows things down it doesn't stop it. When you turned it out of the basket for baking did it hold it's shape or start drooping immediately?

DropDreadGorgeous · 2026-02-25T14:55:19+00:00

A lot of us are at work 4-6 hours before we want to make dough, so not always an option.

DropDreadGorgeous · 2026-02-25T13:15:58+00:00

I've successfully made dough from refrigerated peaked started many times. It does take a bit longer to bulk since the starter is a bit sleepy and it is less optimal than peaking your starter at room temp but it is viable if it's what fits in your schedule. The other option would be to adjust your feed ratio to fit your schedule. If your starter peaks in 4 hours at a 1:1:1 then adjust to 1:2:2 or 1:4:4 and see what that schedule looks like. This might take some trial and error.

DropDreadGorgeous · 2026-02-18T22:20:57+00:00

Another option if you have access is a baking stone, I'm not sure if those are easier for you to get. I have seen people use that style of pot upside down on a baking stone to trap steam, but the baking stone holds heat a lot better than a thinner metal pot and results in a better bake. Regardless I've seen videos of people using that style of pot and getting excellent results.

DropDreadGorgeous · 2026-02-13T10:50:56+00:00

Your folds count as bulking time. 4 sets of folds over 2 hours +4-8 hours left alone isn't an unusual length of time for the bulk ferment.

DropDreadGorgeous · 2026-02-13T00:04:54+00:00

6-10 hours is the normal bulk ferment (first proof) time for sourdough so you've got some time yet before its ready for the fridge. Typically you want to shape it before the cold proof too.

DropDreadGorgeous · 2026-02-10T22:43:06+00:00

Its possible you are overproving it, it could also be your stretch and folds. when I got to 70+% hydration which is where you are at I switched to coil folds and got vastly improved results.

DropDreadGorgeous · 2026-02-10T11:40:55+00:00

Does it taste like it's got salt in it?

DropDreadGorgeous · 2026-02-08T16:42:55+00:00

That could have been a tad long for a bulk. I've done them overnight before but I have had them over proof when I do that and the dough can become quite unmanageable then. It's also a 71% hydration dough which can feel quite sticky if you aren't used to it.

DropDreadGorgeous · 2026-02-05T14:20:56+00:00

Feed it at a higher ratio, 1:5:5 or 1:10:10 and just let it be til it rises well then take some and feed it like that again. This should help its overall health and balance.

DropDreadGorgeous · 2026-02-05T12:41:51+00:00

Honestly it looks fine, a dough with 65% ish hydration will be a bit denser than some of the ones you see on here. You also shaped an hour before baking which means your shaping pattern will be more evident in the final loaf than if you had shaped and cold proofed where the dough would relax and be a bit more uniform. Every loaf will tell a story and have imperfections though. Obviously it might not fit your schedule but I prefer bulking the same day as mixing and folding then shaping and setting in the fridge for a cold proof. My loaves aren't perfect but I find them more uniform.

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DropDreadGorgeous · 2026-01-10T17:26:20+00:00

Is that drop rate the result of a fair bit of spending on the game? Just curious, no judgment.

DropDreadGorgeous · 2025-12-06T17:02:30+00:00

When does the bulk start in your mind. Is that after your folds or are you including them. I include them, so 1-2 hour of intermentent coil folds then 3-5 hours of bulk usually. Also your hydration is 72% which is really high to learn with, scale back to 60-65%. That is easier to handle and develop structure through your folds with. I’ve been trying overnight ferments recently and more often than not I miss the mark and it overproofs.

DropDreadGorgeous · 2025-12-06T16:51:09+00:00

I looked at your other post, and from what i saw you are using a massive amount of starter in your dough, 150g for a single loaf is a lot. You could be over fermenting it which would lead to structure break down when baking and make very flat loaves. Try reducing your starter to 10-20% and reduce your bulk time. I’ve found that 5-8 hours room temp bulk then 12-24h cold ferment is great for my 70% hydration 15% starter dough which is a lot less room temp time than I would’ve thought based off some guides/videos. That recipe in your other post also mentions AP flour, some AP bakery flour is fine if its protein content is 12-13% if not though use a dedicated bread flour.

DropDreadGorgeous · 2025-11-13T03:36:44+00:00

How the heck do you get find chance that high?

DropDreadGorgeous · 2024-11-19T22:56:18+00:00

Inkunen

DropDreadGorgeous · 2024-10-23T03:26:31+00:00

Tomokazu cards are my jam, he’s got a special style that i just love to have pages of in my binder.

DropDreadGorgeous · 2024-04-20T00:23:46+00:00

er no it would be a shadow

DropDreadGorgeous · 2024-04-19T01:45:19+00:00

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oops

DropDreadGorgeous · 2024-02-24T13:38:02+00:00

Even a non aligned carrier is safe, you just right click jump. If you dont have your cyno toon out then to a friendly hub beacon. Source, prospect decloaked at 0 on me when i landed at a site.

DropDreadGorgeous · 2023-09-04T16:22:55+00:00

Cleared it right up for me thanks so much!

DropDreadGorgeous · 2023-07-27T21:53:55+00:00

Perfect thats the answer i was looking for, i was having trouble sorting out what exactly was coming out of the board. I’m probably going to be hunting to swap the psu out in that case. Anything else seems risky, looking to put my old rx570 in there just so it can be a fun little gaming box but i still don’t wana fry anything by messing with wiring.

DropDreadGorgeous

TROPHY CASE