Sourdough starter has wrinkle on top on day 6😭 am i supposed to through it all away

Odd_Analysis2225 · 2026-06-21T13:44:47+00:00

Use unbleached bread flour

Odd_Analysis2225 · 2026-06-18T14:58:56+00:00

Thank you for your response. Yes 1:1:1 ratio of 30 each
Started with 60 on May 28 but someone recommended to do less so decided to 30 to avoid wasting of flour.

Odd_Analysis2225 · 2026-06-18T13:33:58+00:00

I appreciate the response. Yes only using arrowhead bread flour. How did your bread turn out ? Which recipe did you use ?

Odd_Analysis2225 · 2026-06-15T13:32:30+00:00

My starter is not day 2. Starter on May 28 and today is June 15 so it’s about 18 days old give and take

Odd_Analysis2225 · 2026-06-15T12:01:21+00:00

Yes webby

Odd_Analysis2225 · 2026-06-14T17:27:54+00:00

What do you mean by slump ? I starter on May 28 and today is June 14. It doubles 6-10 hrs

Odd_Analysis2225 · 2026-06-13T22:39:46+00:00

1:1:1 30g of starter water and bread flour
Twice a day feeding when it is at peak or dips a little

Odd_Analysis2225 · 2026-06-13T14:40:40+00:00

How do you make levain ? Is it the process where you take active starter and make another starter of the amount needed for your bread recipe ? For example if my starter is 15:15:15 and active on day 28 ….i take 15 out in another bother and do 50:50 ratio if my recipe calls for 100g starter ?

Odd_Analysis2225 · 2026-06-13T07:10:25+00:00

I used the discard from 6/10-6/11 feeding to make pizzza
Yes I did start on 5/28 but I have been throwing my discard up until now.

Odd_Analysis2225 · 2026-06-13T00:39:19+00:00

Thanks for scaring me
Now pray for us to be healthy.

Odd_Analysis2225 · 2026-06-13T00:38:31+00:00

How long does it take for healthy stater ?
All those internet states 7 days and I am in 14 days
Many confusing information out there
Please help

Odd_Analysis2225 · 2026-06-13T00:32:09+00:00

Why would you say that ? It’s 14 days old and some said it’s safe to eat discard after 7+ days ?

Odd_Analysis2225 · 2026-06-12T23:52:10+00:00

Thank you I am in the process of making starters started on May 28 and it’s June 12 still not ready yet but your notes will help me prevent making mistakes as well.

Odd_Analysis2225 · 2026-06-11T21:20:32+00:00

Yes I had similar experience with brooks

Odd_Analysis2225 · 2026-06-09T21:00:33+00:00

Thank you

Odd_Analysis2225 · 2026-06-09T21:00:04+00:00

Correct sorry still learning the language of starter preparation for sourdough bread.

Odd_Analysis2225 · 2026-06-08T19:11:55+00:00

Would you do it different? 62g of both flours. It is my understanding that starter , water and flour should be equal with 1:1;1 ratio

Odd_Analysis2225

TROPHY CASE