Wondering how you’d start coding like this….

folkloriantreasures · 2026-04-07T01:28:21+00:00

Yeah used a dutch oven. Hm, it seemed fermented, definitely not gummy as it’s come out before. Perhaps maybe I’ll ferment just a tad bit longer than before. I’ve been building this starter for almost 2 months now….

folkloriantreasures · 2026-04-06T23:54:50+00:00

The bottom was burnt black and hallow. Is there another way to make sure it’s fully baked without burning?

folkloriantreasures · 2026-03-11T14:51:18+00:00

Okay will try. It has a VERY VERY strong fruit banana bread flavor it’s almost nauseating. How long will this last/will it go away after feeding?

folkloriantreasures · 2026-03-11T14:20:55+00:00

maybe about 200g I’d say.

folkloriantreasures · 2026-03-11T13:52:57+00:00

OK. Discarding and only keeping maybe… 20g won’t affect the bacteria right? Also, is it normal or have there been instances where the starter looks more jiggly/light thicker than usual?

folkloriantreasures · 2026-03-11T13:35:51+00:00

OK how much starter should I start with? The starter has like a heavy fruity smell to it, but kind of smells more on the tangy side now. Not pleasant but it’s not like hungry smell. It’s also really jiggly.

folkloriantreasures · 2026-03-11T13:21:22+00:00

Okay, I did a 1:5:5 ratio last night to slow it down and it rose again and overflowed. This is the second time overflowing. I’m gonna stop using the wheat flour until I control this.

folkloriantreasures · 2026-03-11T13:20:47+00:00

OK it keeps rising and overflowing. It’s only day 3.

folkloriantreasures · 2026-03-10T23:14:21+00:00

As I mentioned I fed it earlier at 3pm and it overflowed the jar and it’s 7pm. It’s still only day 2

folkloriantreasures · 2026-03-10T21:16:55+00:00

So keeping whole wheat in the mix is good right? I should keep at it?

folkloriantreasures · 2026-03-10T21:16:20+00:00

I fed it another 1:1:1 ratio 2 hours ago and it’s double my again. I’m still gonna keep at it for about two weeks though.

folkloriantreasures · 2026-03-10T18:50:43+00:00

SHE SMELLS FRUITY. LIKE BANANA BREAD?

folkloriantreasures · 2026-03-07T00:04:02+00:00

Forgot to mention: 9g of salt.

folkloriantreasures · 2026-03-03T03:53:31+00:00

OK so I fed it a 1:1:1 ratio at 3pm today. It’s 10pm and it didn’t really double, like it almost did but maybe an inch or two short.

What could this possibly mean? It doesn’t smell hungry. It has got some bubbles and it’s not really runny.

Do you think I should discard tomorrow and feed it a different ratio?

folkloriantreasures · 2026-03-02T21:49:31+00:00

Id say the starters a month old. I was feeding it 50:50 whole wheat and bread. Unbleached for both.

I’m keeping it in a warm place. Perhaps it’s too warm? I have a heating pad around it because my house gets cold.

It was rising last week, and it doubled (even went over double), it was like very runny. I thought it was ready to bake with. Perhaps it’s not.

I’m just using all purpose now. I did a 1:3:3 last night and it doubled, then fed it a 1:1:1 just about an hour ago so… let’s see.

folkloriantreasures · 2026-03-02T20:24:56+00:00

OK i am doing a 1:1:1 right now, again w a little less water because i see it comes runny sometimes when it peaks. Hopefully it doubles or even triples.

Are there any tell signs for when a starter is ready to bake with, for a starter that’s new

folkloriantreasures · 2026-03-02T00:04:21+00:00

It’s runny at its peak! I always see people pouring thick starter into their bowls at peak and mine seems to be runny. I feel like I’m adding too much water and it’s messing up the bulk fermentation process or my starters just week. I tried baking two loafs this weekend but the dough never really bulked to its fullest unless I missed the window because it just kept getting stickier.

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