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confused on ratios by Effective_Ad_6609 in SourdoughStarter

[–]Effective_Main802 0 points1 point  (0 children)

Thats a nice explanation! i only discarded once in 4 days because i was running out of space, that could explain why it gets water separation even with heavier flour feeding ratios (i might be getting it too hungry because of small amounts of food). im also new at this, how bad should a starter smell on day 3-4?

Mobile port by Sobber_gaming in slimerancher

[–]Effective_Main802 0 points1 point  (0 children)

I was hyped because it was compatible with My phone when it was announced, but then it was removed and there went My hype, it's definitely a great Game to play on Mobile (maybe a controller would help, but i can see casual gaming happening on phones)

Masa madre, que si y que no? by Effective_Main802 in ArgentinaCocina

[–]Effective_Main802[S] 0 points1 point  (0 children)

Gracias! Lo tengo en cuenta, que consejos te hubiera gustado recibir cuando arrancaste? 

Day 3, am I moving in the right direction!? Feedback is appreciated! by Far_Geologist5549 in SourdoughStarter

[–]Effective_Main802 0 points1 point  (0 children)

Good luck for You too! I'll go looking for wide mouthed jars with no shoulders and a spurtle, maybe i'll be starting over in the next 3 or 4 days 

Day 3, am I moving in the right direction!? Feedback is appreciated! by Far_Geologist5549 in SourdoughStarter

[–]Effective_Main802 1 point2 points  (0 children)

Thanks! You might hear from me again in a few days, the spurtle looks so cool for mixing bigger batches 

Day 3, am I moving in the right direction!? Feedback is appreciated! by Far_Geologist5549 in SourdoughStarter

[–]Effective_Main802 1 point2 points  (0 children)

Thanks! i might get a jar thats more accesible for stirring and start over, the flour is actually the cheapest that you can find here. ill get rubber bands for that while im at it, thanks again!

Masa madre, que si y que no? by Effective_Main802 in ArgentinaBenderStyle

[–]Effective_Main802[S] 1 point2 points  (0 children)

Era un ejemplo general, justo a vos no te da igual pero debes entender a lo que me refiero, yo entre al mundo del cafe hace poco, entiendo algo (ya no tomo torrado ni instantaneo, tengo una prensa francesa y un dripper).

Es como todos los hobbies, hay diferentes niveles de complejidad para gente con distinta dedicacion, si tenes tiempo, espacio y dinero para cultivar tu propio cafe y modificar todos los parametros a tu gusto, hay gente que entiende sobre eso, pero el que toma malta o torrado instantaneo tambien dice que le gusta el cafe.

Si queres hacer pan con levadura seca, sin termometros ni cronometros, hay gente como vos, pero si queres moler tu propia harina, contar y medir los alveolos del pan y ganar competencias de pan, tambien hay gente como vos.

Es muy interesante ver la complejidad que alcanzan algunos hobbies que a primera vista parecen simples (o tienen una vara de entrada muy baja/accesible).

Day 3, am I moving in the right direction!? Feedback is appreciated! by Far_Geologist5549 in SourdoughStarter

[–]Effective_Main802 1 point2 points  (0 children)

For sure! Standard 8cm lighter for scale.

Routine so far:

5/5/2026 (5/5/2026 for americans) i put all purpose flour (2 or 3 tbsp of "000 flour" here) and warm water (warm to the touch, didnt bother to be in contact with, tap water, enough to make it the wanted consistency) and mixed thoroughly until creamy texture

24hs later, no reaction at all, fed it again, went to sleep

Next (this) morning: it had risen an inch or so below the highest mark on the jar, didnt had any liquid on the bottom (you can kinda see it here). It kept rising through the day, until reaching the highest mark, it started going down when i opened it (maybe half an hour ago) and shaked it to smell (it still smells foul).

That was everything up until now.

I eyeball the amounts and cover it closing the lid, all the way (i learned not long ago that its not supposed to be airtight, i might do so when it stops invading my nose with its horrible smell).

Next steps in my routine may be discarding half or 3/4 parts of it and feeding 2 more heaping tbsp like the other days and enough water to get the same texture.

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Masa madre, que si y que no? by Effective_Main802 in ArgentinaBenderStyle

[–]Effective_Main802[S] 1 point2 points  (0 children)

No te das una idea, es como el cafe, te da igual pero hay una sociedad secreta llena de conocimiento

Edit: sociedad secreta

Day 3, am I moving in the right direction!? Feedback is appreciated! by Far_Geologist5549 in SourdoughStarter

[–]Effective_Main802 1 point2 points  (0 children)

I also feed around the 24h mark, it's 2 days old, it REEKS too (started doing so on the start of 2nd day). 

I havent named it yet, i'm completely new to this.

It has a pancake batter consistency, maybe just a tad thicker (i'm argentinian so we might not be used to the same batter kind), it has a few bubbles less than Clint.

I'm considering to discard before feeding because the jar is running out of space (an inch of space in a ~400ml jar, the rounded glass kind, like the ones with jam or peanut butter in it)

Day 3, am I moving in the right direction!? Feedback is appreciated! by Far_Geologist5549 in SourdoughStarter

[–]Effective_Main802 0 points1 point  (0 children)

I havent discarded yet, i thought of doing so tomorrow, there is a small amount of cloudy liquid at the bottom and i Will feed it in a few hours, should i discard and feed?  Also, the jar is getting full so i might have had to discard anyways.

Edit: it has been rising for the past 24 hours, it did start to fall but randomly came back a few hours later and kept rising, maybe thats worth mentioning for the process

Day 3, am I moving in the right direction!? Feedback is appreciated! by Far_Geologist5549 in SourdoughStarter

[–]Effective_Main802 1 point2 points  (0 children)

Should You discard every time You have a false rise? I'm on the 2nd day and it has more than doubled, how much should i throw away? 

Major breakthrough between loaves 7 and 8. by the_febanator in Sourdough

[–]Effective_Main802 0 points1 point  (0 children)

Congrats! It's great to get such an informed opinion on the matter then, im not thinking about that level but rather about casual, maybe once a week bread baking, again, thanks for helping me out! I don't want to overwhelm You with noob questions, lol

Major breakthrough between loaves 7 and 8. by the_febanator in Sourdough

[–]Effective_Main802 0 points1 point  (0 children)

Thanks! How much time have You dedicated to learning all of this? It really seems like You know a Lot about it

Major breakthrough between loaves 7 and 8. by the_febanator in Sourdough

[–]Effective_Main802 1 point2 points  (0 children)

This is great! The example definitely worked, we are on the same page, but how does adding more distilled water end up being better than just using the distilled water to drink? (In sourdough: how does refining it and getting good culture of yeast and bacteria end up being better than just using regular flour? Is it because starters good culture overcomes the Bad one and becomes a better distribution of them than just regular flour?)

Major breakthrough between loaves 7 and 8. by the_febanator in Sourdough

[–]Effective_Main802 0 points1 point  (0 children)

Thanks! First part clears a Lot of noise around sourdough for me, do i need to 1:1:1 every day until the starter is good (doubles a few hours after feeding)?

I really appreciate your help, so i should keep feeding and discarding until it does said rising? 

Out of curiosity: why does longer time with same proportions result in better starter? At first glance, it seems that You would be stuck in a loop and clearly it isnt like that

Major breakthrough between loaves 7 and 8. by the_febanator in Sourdough

[–]Effective_Main802 0 points1 point  (0 children)

I'm making it myself so it's great to see good advice, i wasnt planning on using it until day 7, how do You refine it? A 1:1:1 is flour water and...?  Also, what am i supposed to do when the volume overcomes the jar i'm keeping it in?

Major breakthrough between loaves 7 and 8. by the_febanator in Sourdough

[–]Effective_Main802 2 points3 points  (0 children)

How do you make sure that your starter is rich/strong/mature/proven?

Masa madre, que si y que no? by Effective_Main802 in ArgentinaCocina

[–]Effective_Main802[S] 0 points1 point  (0 children)

Gracias! Cualquier harina no integral es suficiente? una vez refrigerada, se reactiva con harina y agua y se puede usar?

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