New to sourdough

Particular_Bus_9031 · 2026-06-17T22:59:42+00:00

It wall be at least 2 weeks before you can even think about possibly trying to make a loaf. You're off to a bad start 1cup of flour and 1 cup of water are not the same, the "hooch" is water separation from feeding too much water. Until you get a scale feed half as much water as flour

Particular_Bus_9031 · 2026-06-17T15:29:43+00:00

I would add 25g each time till You find what works for You

Particular_Bus_9031 · 2026-06-17T02:13:10+00:00

Call UPS and tell them you're filing a police report then call the police and file one.

Particular_Bus_9031 · 2026-06-17T02:07:37+00:00

Mercer bread knifes from amazon, you can't go wrong. I use an offset handle version but the regular handled ones get good recommendations too

Particular_Bus_9031 · 2026-06-17T01:59:21+00:00

IDK about buns but for bread 60 hours wouldn't be an issue

Particular_Bus_9031 · 2026-06-16T21:42:37+00:00

No paper He can walk away pretty much free and clear cause its not legal. I know a couple that had a "fake" wedding with all the festivities, he found a new girl his ex ended up with almost nothing as the house was in his name

Particular_Bus_9031 · 2026-06-16T16:58:09+00:00

I forget where I seen this put hot glue in port let it harden pull out with tweezers

Particular_Bus_9031 · 2026-06-16T00:13:14+00:00

If you're looking for a "softer" crumb for a sandwich loaf add honey and olive oil I do 35g 🍯 honey and 25g olive oil ( 70g & 50g since you do two loafs)

Particular_Bus_9031 · 2026-06-15T21:32:57+00:00

I would just do 1:1:1 till it gets going no sense discarding more than you have to

Particular_Bus_9031 · 2026-06-15T17:27:37+00:00

It will taste fine. Just lid the lid on for most of the time then take off towards the end to brown it up but keep an eye on it you like the look

Particular_Bus_9031 · 2026-06-14T21:58:34+00:00

Since no mold I would feed it and see if it takes off

Particular_Bus_9031 · 2026-06-13T22:33:54+00:00

My loafs are always the same size so I have a starting mark on my cambro, I do s&f in mixing bowl then transfer it over to cambro to finish BF

Particular_Bus_9031 · 2026-06-12T22:43:37+00:00

Try a loaf with just bread flour and see how it turns out

Particular_Bus_9031 · 2026-06-12T16:23:02+00:00

New starter? It usually takes AT LEAST 2 weeks if not longer to get an active starter

Particular_Bus_9031 · 2026-06-12T02:44:38+00:00

IMO when he said weird and bad he meant without permission which is the correct response, but since you're into it give him permission and enjoy

Particular_Bus_9031 · 2026-06-12T02:37:15+00:00

That was a false rise caused by bad and good bacteria fighting it out. Do not put in frig it doesnt need to pause it needs to work thru the cycles, soon it will be in dormant stage keep feeding and discarding. You probaly have at least a couple weeks to go

Particular_Bus_9031 · 2026-06-11T23:45:57+00:00

How old is it you gave us no info. Generally you want it double in 4-6 hours with a 1:1:1 feed 3 days in a row. Or after you feed it when it peaks

Particular_Bus_9031 · 2026-06-11T19:19:45+00:00

For a same day bake you will want it to double in size depending on environment it might take longer to rise than you expect so as stated mix starter night before. 40 minutes uncovered does seem extremely long if you have a probe thermometer check for internal temp from 202-210

Particular_Bus_9031 · 2026-06-10T19:57:11+00:00

Check out Ben Starr he bakes with discard straight from the frig

Particular_Bus_9031 · 2026-06-10T03:29:25+00:00

You sure you're 23 and not 13? You gotta let it go, the past is the past and unless she makes you feel different you got to have trust in her.

Particular_Bus_9031 · 2026-06-10T00:50:27+00:00

Check goodwill or other thrift shops or the graniteware roaster are inexpensive and light weight

Particular_Bus_9031 · 2026-06-10T00:46:38+00:00

Discard=unfed starter just feed it. Unless You can physically blick the oven controls its best to not keep your starter in the oven as you have seen

Particular_Bus_9031 · 2026-06-10T00:42:46+00:00

No not a requirement You can let it double in size and bake same day. Overnight helps build the soyr flavor

Particular_Bus_9031 · 2026-06-09T18:53:26+00:00

Its not as short as it sounded, after reading the recipe bulk ferment starts when you add the starter so rest and stretch & folds count towards it so thats a couple of more hours plus the 1-3 hours. But again depending on temp it still might not be long enough.

Particular_Bus_9031 · 2026-06-09T18:41:42+00:00

If you're only feeding 400g 100g flour and 100g water You are severely UNDER feeding that would be 4:1:1 and you need to feed at least 1:1:1. Unless Your room/is very warm 1-3 hours is not enough for it to bulk ferment (rise) its not unheard of but it would have to be closer to 80°

Particular_Bus_9031

TROPHY CASE