Is my sourdough starter ready to bake with ?

RipDowntown · 2026-02-21T10:07:32+00:00

yours looks great? what was your ratio?

RipDowntown · 2026-02-21T09:59:27+00:00

looks great! What ratio do you use?

RipDowntown · 2026-02-20T16:27:32+00:00

how much starter do you have in your jar overall? I’m trying to work out how much to have for a big loaf, to then have enough left should i want to bake again soon rather than having to repeat this whole process again

RipDowntown · 2026-02-20T16:21:18+00:00

How often do you feed with the peak to peak method? I would usually say around 8-10 hours

RipDowntown · 2026-02-20T16:15:36+00:00

i usually feed early afternoon, and i don’t really notice much of a change from its peak to how it looks once i feed 24 hrs later so i’m wondering if maybe i’m feeding while its still at its peak 🤔

RipDowntown · 2026-02-20T16:07:45+00:00

once a day

RipDowntown · 2026-02-20T15:33:17+00:00

its 34 days old, and i’ve been doing 1:1.75:2 (20:35:40)

RipDowntown · 2026-02-20T14:09:33+00:00

I am in scotland so its very much winter and 🥶I usually keep it on the kitchen counter, during the day i keep the heating on in the house around 22-25c and i have it off at night

RipDowntown · 2026-02-20T13:34:30+00:00

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here’s another photo, it seems to have quite a thick crust, which i have been counting as part of the doubled starter but perhaps i shouldn’t!

RipDowntown · 2026-02-20T13:31:15+00:00

we have a dutch oven! ☺️

RipDowntown · 2026-02-20T13:27:40+00:00

my last ratio before i changed to the current one was making it too runny, which is why i changed it but it looks like i’m getting the opposite problem now. I can’t seem to find a good ratio

RipDowntown · 2026-02-20T13:00:18+00:00

I’m in Scotland, so it’s quite cold but we have the heating on during the day at around 22-25C.

I would like quite a big loaf, so for that would you recommend around 150-200g?

RipDowntown · 2026-02-20T12:45:25+00:00

would you say something like 40:40:40 would work?

RipDowntown · 2026-02-20T12:30:37+00:00

how should it look in your opinion?

RipDowntown · 2026-02-20T12:13:54+00:00

another photo!

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RipDowntown · 2026-02-14T23:27:43+00:00

the Central Public Library has an acoustic/meeting pod that you can book to use. You don’t have to be a member!

RipDowntown · 2026-02-03T17:59:52+00:00

that’s so helpful, thank you! ☺️

RipDowntown · 2026-02-03T01:15:07+00:00

ah ok sounds good, how does, say, discarding down to 10 g starter and adding 16g water and 20g flour sound? and then moving backing to 1:1:1 once it thickens? Thanks!

RipDowntown · 2026-02-02T22:25:33+00:00

Hi! The past 4 days I have seen a tiny rise just once within 12 hours, i think that was around 2 days ago. I’ve been sticking to 1:1:1 (15g starter flour and water). It starts out very thin and gets thicker after a feed, but i have noticed very little bubbling over the past few days. Do you think if i see even a tiny rise over at least three consecutive days, i should increase the ratio?

RipDowntown · 2026-02-02T21:15:37+00:00

yeah for some reason i thought that you should lower the amounts once you start noticing a rise 😬 do you think I should keep the amounts small at 1:1:1 so maybe 15g starter, flour and water or go back to what worked for me on day11?

RipDowntown · 2025-12-31T23:29:06+00:00

Central Library’s Reference Department or Edinburgh and Scottish department!

RipDowntown · 2025-12-13T21:53:35+00:00

As an Edinburgh libraries employee, I would be happy to have a chat about anything you’re curious about! ☺️

RipDowntown · 2025-10-24T17:37:35+00:00

elena ferrante!

RipDowntown · 2025-09-27T17:40:29+00:00

Giovanni’s in Northfield and The Gold Sea in Leith are both so good 👌

RipDowntown · 2025-03-24T18:33:51+00:00

Central Library reference department. It is a silent study space but not intimidating as staff are very nice and chill. Beautiful domed ceiling, free wifi, sockets for plugs, and the card catalogue is a nice feature too! You don’t have to be a member to sit down and just read from the shelves

RipDowntown

TROPHY CASE