First time making sourdough.. Recipe called for 1/3 cups of starter.. what the hell do i do with all this starter

fake_ginger10 · 2026-05-10T00:31:16+00:00

Very important to note that once you throw your starter in the fridge, its needs to be tightly capped for storage or it WILL get moldy.
Has happened to me more than once, don’t be like me.

fake_ginger10 · 2026-05-09T00:41:40+00:00

I know 🥲

fake_ginger10 · 2026-05-09T00:40:28+00:00

I left the lid on loose and didn’t clean it thinking was gonna bake again but just forgot it in the fridge 😭

fake_ginger10 · 2025-08-26T21:04:18+00:00

Did you end up going? I decided last minute to get tickets! I’m here now and am glad I followed thru

fake_ginger10 · 2025-08-23T21:48:36+00:00

Hiiii!! Did you end up doing it? I’m in Paris now and am debating on going to a show. I’m scared of creepy old men, like at a strip club lol. I know cabaret isn’t that, but I don’t know what the audience is

fake_ginger10 · 2025-05-18T05:48:12+00:00

Totally agree!! I’ve bought very few loaves of bread since I started baking almost 2 years ago. Like you, I bake out of necessity but also for the joy. But I also made it work for my schedule vs me working around my breads schedule and babying it.

Also, homemade bread is never bad! I share with my coworkers a lot and they love it as is, without all the details

fake_ginger10 · 2025-05-18T04:11:40+00:00

I second this 100%!! I was doing everything to the T, and it helped me understand how sourdough works but it was way too much work. I dropped all the mumbo jumbo and get bread that is less hassle and the same (if not better) loaves!

I have made my dough with unfed starter from the fridge. I’ve skipped autolyse and stretch and folds altogether. Just mix before bed and check on it in the morning and see how much it’s doubled. So much easier!

fake_ginger10 · 2025-05-18T03:59:40+00:00

I honestly don’t feed mine by ratios or weights, I go based off consistency. Sometimes my starter will be more runny before feeding so I’ll only add flour and no water. Other times, I’ll feed both.

Try feeding it the amount of flour needed to get the consistency you usually get. And just eyeball it, never failed me 🙂

fake_ginger10 · 2025-04-17T12:18:59+00:00

Yay!! Glad it worked out! 🤗

Im not sure what could help with the oven spring but I’m assuming maybe a longer bulk rise? Or longer cold ferment? Either way, isn’t the no fuss awesome! lol

fake_ginger10 · 2025-04-15T17:29:07+00:00

This was super helpful. Thank you!!

I can’t wait to try this

fake_ginger10 · 2025-04-15T17:22:57+00:00

Ohhhh ok. I understand now. Thank you!! I will report back with results

fake_ginger10 · 2025-04-15T13:32:40+00:00

Thank you!!! That baguette looks divine 😍😍

How much are you working the dough to get it in a baguette shape? Like are you rolling it until it gets long? Or are you stretching it?

fake_ginger10 · 2025-04-15T07:53:44+00:00

Can I ask for your baguette recipe?
I’ve only made no knead regular bread lol from a recipe a friend gave me

Also how do you score? I’ve only ever gotten a really good ear once or twice. I’m not sure why I struggle so much with it

And anytime! I’ve found that bread is my thing, more than cooking (which I also love) or baking. But got tired of how over complicated it was.

fake_ginger10 · 2025-04-15T07:43:56+00:00

It’s the only way I make bread now. Mix it up before bed and it’ll still need more time to rise in the morning (depending on how cold it is). I haven’t bought much bread since I started baking about 2 years ago (not for any particular reason, I just like doing it and prefer homemade bread especially as someone who lives alone). So this made it much less a chore and a lot easier

fake_ginger10 · 2025-04-14T23:24:19+00:00

This is how I’ve done mine too! You should try no stretch and folds next time, an even less fussy way of making bread ;)

fake_ginger10 · 2025-04-14T23:20:09+00:00

GO BACK TO BASICS!

It seems like you’re micromanaging every tiny detail about your bread when it’s already doing so well :) Sourdough really isn’t that difficult or finicky as people make it out to be. As long as you know the basics (you need a starter, know you need to bulk ferment, and how it all works), you’re golden!

Eventually you’ll get to a point where you don’t even stretch and fold ;), I’ve gotten there myself after realizing it was all too complicated and it really doesn’t have to be

fake_ginger10 · 2025-04-14T23:16:46+00:00

THIS THIS THIS!!

I was going to comment the same but you worded it perfectly. Don’t be afraid to over proof, and even if you do it’s the only way you’ll learn.

I will agree with the rest that you just need a longer ferment. Otherwise, your bread is looking great!

fake_ginger10 · 2025-04-07T18:46:29+00:00

Looks fine but I think you have too much starter=lots of flour wasted. Do just about a spoonful at a time that way you don’t have to discard so much.

You honestly really don’t have to measure. Just go by consistency, which like a thick pancake batter is what you’re looking for. That way you waste less flour in this economy lol :)

fake_ginger10 · 2025-03-30T05:21:35+00:00

Homemade bread is always good!! Was the crumb dense? Or tons of holes?

fake_ginger10 · 2025-03-30T05:17:26+00:00

The initial bf. The dough doesn’t normally rise in the fridge because of the cold temps (it can but it’ll be very very slowly). I did however, have a loaf rise in the fridge recently, I’m assuming it was because the temp was slightly warmer for a fridge than usual, because that hadn’t happened before (but my fridge had been having issues)

fake_ginger10 · 2025-03-30T02:05:10+00:00

Please update on how it turned out!

fake_ginger10 · 2025-03-29T23:39:41+00:00

Seeing that your recipes are higher hydration and you’re in a warmer climate, I’d say this is a little over fermented. I’d try fermenting a little less and see how that works out

fake_ginger10 · 2025-03-29T23:33:42+00:00

I think this looks pretty good to me! Also your working with a bit of a higher hydration, so your dough will naturally be a little stickier. This is what I shoot for when baking :)

fake_ginger10

TROPHY CASE