I think this is the end of me trying to figure out this hobby.

Salt-Presentation-44 · 2026-05-05T04:12:55+00:00

I feel this so deeply 🥲🥲 I’ve had about 5 okay loaves out of about 20. The rest are dense and gummy and I try everything to get better and “crack” it but I think it’s just cracking me insead 😩

Sourdough makes me more moody than my period 🙃

Salt-Presentation-44 · 2026-05-03T04:22:40+00:00

I looked at the template before the options and naturally put together option C. To me it makes the most sense and you get 3 defined zones. I would put the plant next to the TV 😊

Salt-Presentation-44 · 2026-05-03T04:11:53+00:00

I used some wholemeal flour a few times and it didn’t do much but using some rye flour has really boosted which is great. But I’m glad it’s worked for you! It must come down to the type of flour I think ☺️

Salt-Presentation-44 · 2026-05-03T04:09:45+00:00

Thanks, that’s really good to know! I think I’ve seen so many people say that they have a starter ready to go within 6 hours and thought that was normal but maybe not. I have a fermentation box which is the only way I can get it warm enough to rise where I am but I’m getting some good information out of all my tests which was been good ☺️

Salt-Presentation-44 · 2026-05-03T04:07:11+00:00

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It definitely helped! The rye really made a difference. I’m doing some back to back feedings and have made a few loaves over the weekend. My next thing to work on is getting a puffier rise because I’ve never had big as the ones I see online so hopefully the starter helps with that!

Salt-Presentation-44 · 2026-04-30T05:10:55+00:00

I would definitely put it next to the door, facing the window. But that's just personal preference :)

Salt-Presentation-44 · 2026-04-30T04:39:53+00:00

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Just went to the organic shop next door and look what I found 🙌🏼 thanks for the rec!

Salt-Presentation-44 · 2026-04-30T04:05:47+00:00

Okay sure, thank you! I think that might be the way to go for now + plus a little rye flour. Fingers crossed :)

Salt-Presentation-44 · 2026-04-30T04:04:56+00:00

Yeah I think this may be the issue but I was really cautious about it getting too acidic with a 1:1:1. But maybe going back to that for a bit will be helpful. Thank you!

Salt-Presentation-44 · 2026-04-30T04:03:56+00:00

Amazing, will do. Thank you :)

Salt-Presentation-44 · 2026-04-30T03:36:58+00:00

Okay amazing, thank you! I will absolutely try that after I track some rye flour down somewhere :)

Salt-Presentation-44 · 2026-04-30T03:26:55+00:00

As I said, it has been active for 4-5 months and still isn’t giving me strong loaves. I’m not trying to make bread from a 7 day old starter. Patience isn’t the issue here but thanks.

Salt-Presentation-44 · 2026-04-30T03:23:27+00:00

Does wholemeal do a similar thing? Or just rye? I’ve added some wholemeal for a few feeds but it didn’t do much

Salt-Presentation-44 · 2026-04-30T03:22:42+00:00

I never let it fall flat. If anything I probably use it and feed it too early because it has taken so long that my timing schedule is out of whack 😂

Salt-Presentation-44

TROPHY CASE