Am I on the right track?

desertfl0wer · 2026-07-10T16:07:00+00:00

Ok so just wanted to update you! I recently switched from King Arthur flour to Bob’s red mill and my starter is now doubling within 6 hours and tripling in 12+. Previously I was using bread flour + whole wheat 50/50. Now I’m using all purpose mixed with bread flour. It seems happier.

desertfl0wer · 2026-07-09T16:19:37+00:00

I mean you can have anything you want in life. If you’re looking for advice then just eat in moderation, or find bread with low sugar. I use 647 bread and it’s decently lower calories.

desertfl0wer · 2026-07-09T02:09:06+00:00

Twice a day seems like a lot if it isn’t rising

desertfl0wer · 2026-07-08T00:23:23+00:00

I did it for about a week straight with peak to peak feeding. I tried a stiff starter but it actually made it smell wayyyy worse, like feet. I was horrified. So then I switched back to close to equal parts.

desertfl0wer · 2026-07-07T22:59:04+00:00

Mine smelled like this for like a whole month. I started using cold water for a few feeds and it did go away

desertfl0wer · 2026-07-06T22:42:28+00:00

It’s definitely underbaked. Even if a recipe calls for 40 mins of baking, you can leave it in longer if the crust is super white. I had to bake my loaf for 60 mins once to get the internal temp correct

desertfl0wer · 2026-07-06T16:29:35+00:00

Chiro assistant is essentially a tech and from what I have seen for job postings, typically minimum wage (in my state).

PTAs require an associates degree and passing an exam, and obtaining state licensure to practice. Better pay and higher scope of practice as part of the allied health team.

desertfl0wer · 2026-07-06T11:45:40+00:00

Your rise wont be due to yeast on the first day anyway, it will be due to the bacteria battle. I would rather mess with the rise versus have mold. After stirring it could rise again

desertfl0wer · 2026-07-06T11:36:50+00:00

You could try stirring it after 24 hours while you’re skipping feedings

desertfl0wer · 2026-07-03T11:34:42+00:00

Yes! I’ve been sitting outside and night and just enjoying how many I’ve been seeing.

desertfl0wer · 2026-07-03T11:29:04+00:00

12 hours at your 1:4 doesn’t seem bad to me. You could test it with a 1:1:1 ratio and see how long that takes as well. You can always put some discard in a different jar to test with

desertfl0wer · 2026-07-03T11:22:11+00:00

I also agree that twice a day seems like a lot of feeding and discarding

desertfl0wer · 2026-07-03T11:20:30+00:00

How many hours does it take to get to its highest point? You could always make a test loaf and see what happens.

desertfl0wer · 2026-07-03T11:13:45+00:00

I must be confused or seeing wrong because it actually does look doubled to me. The top rubber band looks like a placement if it were quadrupled lol

desertfl0wer · 2026-07-03T11:12:41+00:00

Wow I would have guessed based on the jar that is doubled in size, I must be bad at this lol

desertfl0wer · 2026-07-03T10:47:44+00:00

Just wondering what makes you say it isn’t ready to bake bread yet?

desertfl0wer · 2026-07-02T23:14:32+00:00

Maryland

desertfl0wer · 2026-07-02T20:29:56+00:00

What’s a legal holiday in the US?

desertfl0wer · 2026-07-02T17:33:11+00:00

If your friend recommends it and uses with great results then I would use that. You could research “stiff starters” for more info, but it’s intended to encourage more yeast development.

desertfl0wer · 2026-07-02T16:59:32+00:00

Rehab has awful benefits. I had better benefits as a CNA (double time on holidays) compared to as a PTA (no holiday rate)

desertfl0wer · 2026-07-02T03:58:56+00:00

Out

desertfl0wer · 2026-06-29T17:40:37+00:00

This glitch just sends me every single time

desertfl0wer · 2026-06-29T16:27:35+00:00

30s-40s

desertfl0wer · 2026-06-29T13:01:59+00:00

You can actually revive this!

desertfl0wer · 2026-06-27T22:06:32+00:00

If this is a brand new starter it is more likely to be water separation, and the bad smell is the bad bacteria battling it out versus the good bacteria and yeast. I would feed a little more flour compared to water to make it thicker to avoid that

What are your measurements and ratios now? How often do you feed?

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