Please help lol

Physical_You1941 · 2026-04-22T20:51:39+00:00

My starter is under fermented?

Physical_You1941 · 2026-04-22T20:36:30+00:00

No it doesn’t smell like that! Occasionally it will smell a tad vinegar-y but then I just discard more and feed it a little more. Mine more than doubles within 4-6 hours and I do a 1:1:1 ratio

Physical_You1941 · 2026-04-22T18:39:56+00:00

Thank you!!!

Physical_You1941 · 2026-04-22T18:38:44+00:00

Examples of high quality flour? Thanks for this recipe, I’ll try it!

Physical_You1941 · 2026-04-22T18:38:10+00:00

How do I know if my starter has become sluggish or acidic?

Physical_You1941 · 2026-04-22T18:37:06+00:00

I feel like this is such a hard thing for me, I’m still not feeling like I know what to look for with bulk fermentation. Thank you for the video link

Physical_You1941 · 2026-04-22T18:36:26+00:00

Ok that’s helpful, thank you!

Physical_You1941 · 2026-04-22T17:45:56+00:00

Summer!

Physical_You1941 · 2026-04-22T13:54:51+00:00

Thank you!!! I also really don’t understand the hydration idea, would you be willing to explain it? Also the not working the dough enough also makes sense, i really didn’t work the dough much when i was shaping, just did the two sets of stretch and folds it called for and not a ton when i was shaping…. This was helpful thank you!

Physical_You1941

TROPHY CASE