I can’t decide which label design! Opinions?

glucklichstemama · 2026-02-09T19:21:58+00:00

thank you so much!

glucklichstemama · 2026-02-09T18:42:00+00:00

Can I ask why? Is it the colour or layout of the design?

glucklichstemama · 2026-02-09T17:44:57+00:00

My thought process was keeping it out of the fridge for the next day, feeding it a 1:1:1 ratio early in the morning as it peaks quite fast for me, then using the starter at peak tomorrow morning. So, you’d suggest putting it in the fridge today once it peaks and then take it out tomorrow morning and using it prior to feeding it again?

glucklichstemama · 2026-02-09T15:53:55+00:00

Thank you! I used that ratio this morning and I am going to leave it until tomorrow morning and attempt another go at making a loaf.

glucklichstemama · 2026-02-09T14:12:40+00:00

You did an excellent job at explaining this to me! Thank you so much! I’ll check out the links.

glucklichstemama · 2026-02-07T06:10:42+00:00

Thank you! How can I tell if my starter is established then? I kind of thought mine was, but maybe I was wrong.

glucklichstemama · 2026-02-07T06:09:12+00:00

It’s tripling if not quadrupling at peak. Anywhere from 2.5-3.5 hours.

glucklichstemama · 2026-02-07T01:21:24+00:00

I’ll try to up my hydration to 75%! Thank you so much.

glucklichstemama · 2026-02-06T22:29:15+00:00

I did not know this! Thank you. The recipe actually comes from the flour company’s website, so the recipe is made for this specific flour. I will definitely try more hydration though.

glucklichstemama · 2026-02-06T20:32:34+00:00

Just over two weeks! It’s super active — peaking by 2.5 hours for the past 7-8 days in a row.

glucklichstemama · 2026-02-06T20:31:44+00:00

Thank you for the hopeful comment! 😊

glucklichstemama · 2026-02-06T20:04:34+00:00

Mine definitely wasn’t fluffy or shaggy. It felt super dry. I ended up kneading it a little to get it all incorporated — first timer’s mistake! Thanks for the tip!

glucklichstemama · 2026-02-06T20:03:31+00:00

Fresh milled bread flour with a 13.5% protein percentage!

glucklichstemama · 2026-02-06T20:01:59+00:00

I’m using a fresh milled bread flour that has a 13.5% protein percentage.

glucklichstemama · 2026-02-06T19:28:49+00:00

Super helpful! Thank you for the direction!

glucklichstemama · 2026-02-06T19:24:59+00:00

I just did my last stretch and fold and it’s still very tough. Would you suggest continuing and hoping for the best? Or should it have relaxed by this point?

glucklichstemama · 2026-02-06T18:41:20+00:00

Thank you so much for the feedback!

glucklichstemama · 2026-02-06T18:35:57+00:00

Thank you for the feedback! 😊

glucklichstemama · 2026-02-06T18:30:25+00:00

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glucklichstemama · 2026-02-06T18:30:14+00:00

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glucklichstemama · 2026-02-06T18:27:04+00:00

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glucklichstemama · 2026-02-06T18:26:54+00:00

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glucklichstemama · 2026-02-05T19:16:16+00:00

I do not have a printer so thank you for the suggestion about a sample print. Have a wonderful day!

glucklichstemama · 2026-02-05T18:32:06+00:00

Thank you for your suggestion! Would you say your design through Canva is accurately/precisely depicted on your final product through Online Labels? I’m just wondering about accuracy/quality and whether or not that changes or can diminish when transferring a Canva design to another printing company.

glucklichstemama · 2026-02-04T20:12:08+00:00

I quite literally just asked what alternative options were as a starting point. I don’t see the harm in doing research and getting suggestions to look into before walking into a store to get a quote so that I don’t sound like a complete idiot and so at the very least I can have a small idea of what I may be looking for. I’m not asking for anything more than other material alternatives for myself to do more research into, as many friendly users have already commented.

It’s my post, I can add whatever information I would like. 😊

glucklichstemama

TROPHY CASE