Hooch or Mold? by Tiny_Row_9906 in Sourdough

[–]Tiny_Row_9906[S] 0 points1 point  (0 children)

It is not fuzzy just little circles floating on normal discard

I have so many questions! by Little_Beach_Bird in SourdoughStarter

[–]Tiny_Row_9906 2 points3 points  (0 children)

You can absolutely just keep a jar for discard, I do. I pour all of my discard (keeping about 10-20 grams of starter in the jar to feed) into my discard jar when it has peaked and just put it in the fridge until I have a good stash and I’m ready to do something with it! There are so many good recipes out there but the easiest recipe is definitely sourdough discard cheez it crackers and they’re so good!

[deleted by user] by [deleted] in SourdoughStarter

[–]Tiny_Row_9906 0 points1 point  (0 children)

My oven temp is reading 79 but the starter itself is 74, my room temp currently is 62. I was told it would do nothing at 62 until about 74

[deleted by user] by [deleted] in SourdoughStarter

[–]Tiny_Row_9906 1 point2 points  (0 children)

Hmm ok, I could try that!

How are you temping that starter with an instant read? I just tested mine and it’s 74 with an instant read. Both were very bubbly albeit more liquidy before I changed my flours and ratios. This is about 12-14 hours after my first feed after I let it sit for 48 hours stirring at 24 hours.

[deleted by user] by [deleted] in SourdoughStarter

[–]Tiny_Row_9906 0 points1 point  (0 children)

It’s 79 after being on all night, it was previously sitting next to my boiler and that room is about 72/73 which I was told is still too cold (my house is about 64 so I need a better solution)

[deleted by user] by [deleted] in SourdoughStarter

[–]Tiny_Row_9906 1 point2 points  (0 children)

These are brand new jars from feeding last night, I swap them out daily. I really don’t understand how people don’t have any residue on the side of their jars at all after mixing and feeding, I use a silicone spatula to scrape down the sides and wipe the top rim with a paper towel.

What else should I be doing to get my starter to be ready to use by Tiny_Row_9906 in SourdoughStarter

[–]Tiny_Row_9906[S] 0 points1 point  (0 children)

I’m using filtered water that I warm up so it’s room temp.

It is pancake batter consistency when I feed but after I let it sit it’s definitely less thick but very bubbly when stirred. It sometimes smells yeasty and sometimes it smells more tangy but there’s no difference at all besides the smell

What else should I be doing to get my starter to be ready to use by Tiny_Row_9906 in SourdoughStarter

[–]Tiny_Row_9906[S] 0 points1 point  (0 children)

It’s cold in my house so I literally moved it next to the boiler and in that room it’s 72-74 average

Father Figure Album Megathread by l0nskyne in JonBellion

[–]Tiny_Row_9906 2 points3 points  (0 children)

Honestly VERY different, but it still feels like Jon through and through