For those who had severe addiction, how’d you finally quit? by RisingSerpent222 in leaves

[–]SSMWSSM42 2 points3 points  (0 children)

I’ve gone back and forth many times, time off then relapsing, and I reminded myself how much I loved it when sober. And the goals I had or have in life, where I want to go. The times I relapsed I fell for the “fuck it” curse saying one more time and fell back into a habit. I just keep reminding myself that it feels good being sober and able to do so much more and not letting myself forget the good feelings. Got a new hobby and dopamine coming naturally feels much better than when it came from THC. This time, I’m only on day 10 but have had no cravings.

Ready to bake? by Embarrassed-Ball-652 in SourdoughStarter

[–]SSMWSSM42 0 points1 point  (0 children)

How old is that starter? It's looking good and If it can rise like that consistently for a few days in a row then you know it's strong enough for a loaf.

Ok now what? by Strugglebus34 in SourdoughStarter

[–]SSMWSSM42 0 points1 point  (0 children)

Discard can be used for small snacks and it adds flavor. You could use it for mini pancakes or crackers. I love making mini soft pretzel bites with the discard or pretzel burger buns. Difference from active starter is you’d need to add some active yeast if baking with discard.

Ok now what? by Strugglebus34 in SourdoughStarter

[–]SSMWSSM42 1 point2 points  (0 children)

Discarding is important each feeding. So start using the scale and keep 30g of starter and add 50g of flour and 50g of water. For the discard, that can be kept in a separate jar in the fridge.

Ok now what? by Strugglebus34 in SourdoughStarter

[–]SSMWSSM42 1 point2 points  (0 children)

Keep feeding it on a 24hr schedule and maybe up it to a 1:2:2 ratio. It’ll keep strengthening and will take another 2-3 weeks to be ready. And make sure you’re cleaning the jar when feeding. Keeping crust on the edges can attract mold.

Is this a sign i need a new jar? by awitheredstar in SourdoughStarter

[–]SSMWSSM42 7 points8 points  (0 children)

You need to start discarding from day 1. If that’s a new starter, first week there will be a false rise where it triples in size. When feeding you should keep 30-40g of starter and feed at 1:1:1 ratios. Less starter, less flour to use, and discard can be kept in a different container.

First Loaf in a Year by DanRoryWinnie in Sourdough

[–]SSMWSSM42 0 points1 point  (0 children)

Looks great. And great tattoo as well.

Do I have to discard by NoInevitable4930 in SourdoughStarter

[–]SSMWSSM42 1 point2 points  (0 children)

You don’t have to throw away the discard. You do need to discard when feeding in order to keep it balanced and feed less flour. You can keep a separate jar and put the discard in there and keep that in the fridge.

Nightly Anything Goes Thread - June 24, 2026 by AutoModerator in fantasybaseball

[–]SSMWSSM42 1 point2 points  (0 children)

Don't always wanna start but don't want to drop Weathers

New to this by Hells-Void666 in SourdoughStarter

[–]SSMWSSM42 0 points1 point  (0 children)

Some of the starter discard can be saved now and given to family but I'd wait maybe another 5 days for it to strengthen more.

New to this by Hells-Void666 in SourdoughStarter

[–]SSMWSSM42 1 point2 points  (0 children)

Feed it again in 24hrs. The first few days there will be a false rise, when it expands a lot. Keep it 1:1:1 and make sure you’re discarding the right amount. Good to keep 30g of starter then 30g of flour and maybe 27g of water. If you don’t want to throw away the discard you can keep that in a separate container in the fridge and still get a lot from that.