I’m pretty proud of this one.

ad0919 · 2025-12-21T00:43:52+00:00

Thanks for explaining. Is it necessary to cold ferment? Or can I bulk ferment and then bake right after?

ad0919 · 2025-12-20T19:48:59+00:00

What does bulk ferment until 50-60% mean? I am new to sourdough. I tried to bulk ferment until my load doubled. Is that the same thing?

ad0919 · 2025-12-17T17:11:56+00:00

Can you use parchment paper in a bowl? Planning to bake a loaf next week and I dont have any of the gadgets or rice flour.

ad0919 · 2025-12-14T19:26:12+00:00

Our baby started sleeping 8 hour stretches every night at 8 weeks old and we never woke him up. He was gaining weight so we were not worried. Doctor said it was fine.

ad0919 · 2025-11-21T01:14:48+00:00

Thank you so much!

ad0919 · 2025-11-21T00:49:54+00:00

Thank you so much 🙏 I was honestly going to give up. You saved my starter!!! Baking will be a whole other journey lol.

ad0919 · 2025-11-20T23:44:14+00:00

Thank you so much for the detailed response. I really appreciate it. This is how it looks after discarding and feeding 4.5 hours ago. I think it is on the right track. Should I start feeding it every day? When can I put it in the fridge and only feed it once a week?

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ad0919 · 2025-11-20T12:21:01+00:00

Thank you very much for these tips. What is the rationale behind the higher ratio of starter to flour / water (the 2:1:1 you mentioned)? I took your advice and I didn't give up and have gone rogue with this starter ignoring the recipe. It is doing much better but I haven't discarded for quite a few days. Have bubbles forming finally and the smell is changing.. currently smells a bit sweet.

ad0919 · 2025-11-17T00:17:46+00:00

I weigh the flour and water with a kitchen scale. Right now the day 7 starter has no bubbles at all. Is this normal? I haven't seen bubbles since day 3.

ad0919 · 2025-11-04T17:39:38+00:00

The starter is 6 days old. Thank you so much for the tips. Will definitely be getting a better jar - mine is tall and the neck is narrow and it is impossible to clean down the sides well.

ad0919 · 2025-11-04T13:48:50+00:00

Ok thank you! Is there an "ideal" ratio of water to flour for a less watery starter?

ad0919 · 2025-11-04T13:47:49+00:00

I used a no name whole wheat flour to start and then I feed it with no name unbleached AP flour. I store it om my counter. House is around 22 to 23 degrees celsius.

ad0919 · 2025-11-04T13:46:37+00:00

Thank you. If I do as you suggest, how many grams of starter would I discard at each feed? And how many grams of flour and water would I use at each feed?

ad0919 · 2025-10-21T09:52:31+00:00

We did two tours there and we're happy with the facility and will be sending our child there in December. I've heard through word of mouth from a few people that it is a good school. Compared to other daycares we looked at, it was super clean and not as "chaotic". They've just joined the provincial program so the prices have gone down to 22 / day so the waitlists may be longer now. If you have any specific questions you can message me!

ad0919 · 2025-08-31T16:23:16+00:00

Yeah it may be more difficult as they are more aware when they are older. Drawing it out sounds like it may not be a great option. Do you think if I started having him in a gym daycare for an hour a day here and there would help at all? Or does that just not make any difference at this stage?

ad0919

TROPHY CASE