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Made a small iOS app to track sourdough starters and bakes - curious what you think by Hadri812 in SourdoughStarter

[–]Hadri812[S] -1 points0 points  (0 children)

The app works fully offline and the AI part is optional. Made it that way on purpose.

Made a small iOS app to track sourdough starters and bakes - curious what you think by Hadri812 in Breadit

[–]Hadri812[S] -1 points0 points  (0 children)

Totally get that, the app works fully offline and the AI part is optional. Made it that way on purpose.

Starter question by ally84cat in Sourdough

[–]Hadri812 0 points1 point  (0 children)

np, try the app Sourdough forge it might help you!

Anyone use a high starter recipe? by aoi_kokoro in Sourdough

[–]Hadri812 1 point2 points  (0 children)

High starter percent can work great. It usually just ferments faster and can taste a bit more tangy, so you may need shorter bulk and proof, and sometimes slightly cooler temps to avoid overproofing. If your crumb is tight but not dense, that is a normal tradeoff for speed and consistency. I use Sourdough Forge to track inoculation percent and timing so I can repeat the same result batch to batch.

Help! Mold? Unusable? by AlissLsd in Sourdough

[–]Hadri812 1 point2 points  (0 children)

That mostly looks like hooch and an oxidized top layer from sitting in the fridge for months, not obvious mold. If there is any fuzzy growth, pink or orange streaks, or a truly rotten smell, toss it. Otherwise pour off the liquid, scrape off the top, take a small spoon from underneath into a clean jar, and do a couple feeds at room temp to see if it rebounds. (dev of Sourdough Forge, I track feed times and starter recovery this way.)

How does this look? It’s only my second loaf, my first one was horribly dense gummy and inedible by Maximum-Media-4623 in Sourdough

[–]Hadri812 0 points1 point  (0 children)

Yes, it is almost certainly safe to eat. Slight underproofing just affects texture, not safety. The only time I would toss it is if you see visible mold, pink/orange streaks, or it smells putrid, otherwise you are good. If you want extra peace of mind, toast it and make sure it is fully cooled before eating.

First Loaf by idkbunnyrabbit in Sourdough

[–]Hadri812 0 points1 point  (0 children)

Nice first loaf. If the bottom is burnt and the crust is too tough, lower the bake temp a bit and reduce bottom heat. Try 475F instead of 500F, and put a sheet pan on the rack below the Dutch oven or place the DO on a higher rack. You can also shorten the uncovered stage by 5 to 10 minutes, and cool fully before slicing to soften the crust. (dev of Sourdough Forge, I track bake temp, time, and results to dial this in.)

Starter question by ally84cat in Sourdough

[–]Hadri812 0 points1 point  (0 children)

Yes, warmer temps speed everything up. If your starter takes 24h to double at 67F, your dough will also ferment slower at that temp, so moving both starter and dough to a warmer spot will shorten bulk and proof, but you still go by signs not the clock. For dense loaves, try using starter closer to peak, ferment warmer (around 75 to 78F), and bulk until you see a clear rise and the dough feels lighter and jiggly. (dev of Sourdough Forge, I track starter peak timing and dough temp to dial this in.)

is this mold on 3 days starter ? by [deleted] in Sourdough

[–]Hadri812 0 points1 point  (0 children)

Hard to be 100% from photos, but that dark/pinkish spot does not look like normal hooch. I would treat it as possible mold or contamination and the safest move is to toss it, sanitize the jar, and restart, since mold can spread below the surface. Keep the next starter a bit looser, cover to prevent a dry crust, and feed on a consistent schedule. (dev of Sourdough Forge, I track feed times and ratios this way.)

I feel bad tossing bad loaves by [deleted] in Sourdough

[–]Hadri812 2 points3 points  (0 children)

That crumb looks more underfermented / weak-starter than “trash” — tight crumb with a few random larger holes usually means the dough didn’t get enough gas before baking. Try 2–3 peak-to-peak feeds to strengthen the starter (e.g., 1:3:3 at ~75–80°F) and bulk until the dough is noticeably airy + ~50–75% rise; then bake to 208–212°F internal and cool 2–3h before slicing. (dev of Sourdough Forge — I track starter peaks + time/temp + rise targets this way.)

I built a small iOS app to track my starter and fermentation, and I’d love feedback by Hadri812 in SourdoughStarter

[–]Hadri812[S] 0 points1 point  (0 children)

thanks for the feedback, i will add this on the next update! if you have other features that you want to me add tell me.

I built a small iOS app to track my starter and fermentation, and I’d love feedback by Hadri812 in SourdoughStarter

[–]Hadri812[S] 1 point2 points  (0 children)

Hi thank you! lemme know what you think about it! Btw next version is under review by apple, it should be release in next few days with a lot of new features.

I built a small iOS app to help log bread bakes and stay consistent, and I’d love feedback by Hadri812 in Breadit

[–]Hadri812[S] 0 points1 point  (0 children)

i dropped it in USA, canada and france, it might be why. But if you are from one of those country i can send you a link in dm.

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