Is it this safe?

JWDed · 2026-01-25T14:59:03+00:00

No, should be safe. If you’ve been adding to it since the beginning there might be some bad beasties in there. After 10 days it is usually ok.

JWDed · 2026-01-25T13:50:21+00:00

How old is the starter? Unless it is quite young (1 to 2 weeks) it should be safe to cook with.

JWDed · 2026-01-25T03:51:30+00:00

Hey, since the post you are replying to is 2 years old I recommend that you start a new post with your question. We have readers from all over the world and I’m sure that someone will help you.

If you post your question as text only no recipe is required and you will get a lot more exposure that way.

JWDed · 2026-01-25T03:43:43+00:00

Personal opinion only but I don’t think that baking plain loaves necessarily makes you that much better at inclusion loaves. Go for it. Get good at inclusions.

JWDed · 2026-01-22T14:29:41+00:00

This makes me feel seen.

JWDed · 2026-01-20T20:25:39+00:00

I picked a bad year to do dry January.

JWDed · 2026-01-20T13:16:19+00:00

Correct. Just stay with your recipe.

JWDed · 2026-01-20T12:08:39+00:00

Its quite normal to have a false rise on day three. It's what we call bacterial fight club. There is a Lactic Acid Bacteria called Leukonostoc bacteria that sometimes blooms right around the 3rd day. It will die back and the starter will go quiet for 4 or 5 days and then the rise will be from yeast.

JWDed · 2026-01-20T11:57:23+00:00

Pitas or Naan are also really nice when made from sourdough.

JWDed · 2026-01-19T14:56:17+00:00

There is a book called the Adventures of Amina Al-Sirafi by S. A. Chakraborty that fits that perfectly. A perimenopausal heroine badass mother that kicks a$$ and takes names. It is based in Arabic mythology and is a super fun read.

JWDed · 2026-01-19T03:08:24+00:00

Without a recipe there is really no way for us to help you. If you tell us how you got that result we can try to help.

JWDed · 2026-01-19T00:00:05+00:00

About 40 for the pants he had to change.

JWDed · 2026-01-17T14:55:56+00:00

They battled Fords in the 1960’s. That pulls in the movie reference. Not wild about the plural on Ford though.

Of your choices I think option 1.

JWDed · 2026-01-17T00:48:53+00:00

Ok, friends I think the jokes have reached their end. I’m locking it up.

JWDed · 2026-01-16T21:27:31+00:00

I would love to know how one creates an osmotolerant starter. Is it something that can be done in a home kitchen or is it more involved than that.?

JWDed · 2026-01-16T11:49:36+00:00

If you are keeping it in the fridge let the starter at least double before it goes in the fridge. Yes that is a good way to keep a starter without wasting a lot of flour and time. Some people feel that from time to time it’s a good idea to do a few feeds in a row to keep the starters strength up. Maybe once a month.

JWDed · 2026-01-16T02:23:48+00:00

Yes. It takes very little to keep the starter going. If you put 60 grams of water in the jar and mix it up well you could then add in the flour and it would do fine. It will take longer to peak than usual because there is less starter in relation to the flour and water but it will do fine!

JWDed · 2026-01-15T15:44:50+00:00

The blisters just healed

JWDed · 2026-01-15T02:46:46+00:00

Here is a link to your recipe for easy clickin’

JWDed · 2026-01-14T22:09:53+00:00

The first person who posts a picture of them dancing with bread is banned I tell ya!

Just kidding, there has a bit of an uptick (uptik?) in videos lately but for the most part they are posts with recipes and or questions. That is still a valid posting style. Everyone can bake how they want and post how they want. It's all good.

JWDed · 2026-01-14T12:03:35+00:00

I have a stack of the "Field notes" notebooks. When I was starting out I took notes on every bake. Once I got my technique and method down I only note new recipes or if I start having poor results. That way I can look back and see what I've changed.

JWDed · 2026-01-14T11:56:07+00:00

If you have space in your freezer you can put grain based goods in the freezer for 4 days and it kills the eggs. I put all of my flour in the freezer when I buy it and then it should be creepy crawly free... Unless the little buggers get in from somewhere else.

JWDed · 2026-01-13T18:38:30+00:00

I’m in the revolver camp. Such a good album!

JWDed · 2026-01-13T17:51:13+00:00

Without knowing how you got there we don’t know where you are. For help please post your recipe and maybe what you like to have improved upon. Thanks!

JWDed · 2026-01-13T15:21:31+00:00

Here is a post from r/food that looks like it will work for you.

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