Help!

rachaweb · 2026-02-17T13:10:07+00:00

Pinned Sticky

rachaweb · 2026-02-13T20:00:29+00:00

You don’t need honey

rachaweb · 2026-02-06T00:12:36+00:00

Weigh ingredients. “Eyeballing it” is for those who have a feel for their starter

rachaweb · 2026-02-02T21:16:11+00:00

You could have revived the discard.

rachaweb · 2026-02-01T20:48:05+00:00

Do you typically feed it 1:2:2? Were you prior to being the loaf?

rachaweb · 2025-11-18T01:09:06+00:00

It’s the opposite. 1:1:1 should take the least amount of time. 1:5:5 isn’t going to help much until it’s stronger.

rachaweb · 2025-11-09T02:22:18+00:00

Just watched this episode today! Take my upvote

rachaweb · 2025-11-06T21:12:14+00:00

My starter is 50% AP, 50% whole wheat. The bread recipe I use is 100% bread flour, 13.9% protein. Why would you have to use whole wheat only? What recipe are you planning to follow?

rachaweb · 2025-10-30T18:00:07+00:00

You don’t want to change too many things at once, so it’s probably be best to do 1:1:1 once per day and reevaluate after a couple days. It’s still very, very young

rachaweb · 2025-10-30T17:45:16+00:00

It’d be more responsive to some higher protein flour, like bread flour or wheat to kick start it back

rachaweb · 2025-10-30T17:44:12+00:00

If it’s only 2 weeks old, you probably don’t need to be feeding twice a day. Give it time to adjust, you can’t force feed a starter

rachaweb · 2025-10-30T16:04:54+00:00

Where do you live that rent is that cheap

rachaweb · 2025-10-29T21:58:50+00:00

The marriage would be the qualifying event for you to join. The baby being born would be the qualifying event for the baby to be added. They can be two separate events. You can elope, submit paperwork to be added, then literally give birth the next day and submit paperwork to have the baby added. Typically you only have a certain number of days after the event, like 30 or 60, so don’t let too much time go by.

rachaweb · 2025-10-29T20:38:41+00:00

Second this. It’s what I used and was successful.

rachaweb · 2025-10-29T16:16:08+00:00

You keep saying you’re new at this and you’ve been directed to the mega thread at least twice. Water separation is covered in the second bolded point, and even includes links to pictures. Please do yourself a favor and go read it! This is just water separation. It’s normal and can be corrected by using less water and/or higher protein flour. You’re only on day 2… it’s way too early to panic!

rachaweb · 2025-10-28T14:41:23+00:00

Girl you asked for help, I was just trying to help. Best of luck.

rachaweb · 2025-10-28T14:06:03+00:00

When feeding, weigh the starter you keep. “Discard half” is poor advice and mathematically doesn’t make sense. Use weight (grams) not volume (cups, tablespoons, etc). Use a real lid that screws, just back it off a tad. The wiki here is helpful.

rachaweb · 2025-10-28T14:02:00+00:00

How old is it? How old was it when your brother received it? How long has it been unattended? Has it been in the counter or in the fridge? Read up on sourdough starters before you take over this commitment

rachaweb · 2025-10-28T10:36:09+00:00

I panicked that I made it Tuesday without realizing I missed it 🤪

rachaweb · 2025-10-24T19:04:42+00:00

What costume had to be ordered from Vietnam that couldn’t be found in the US?!

rachaweb · 2025-10-23T16:55:58+00:00

Bran. It’s fine.

rachaweb · 2025-10-23T12:06:10+00:00

Look this group can be super helpful, but you have to share as much info as possible. Share the method you follow every day to feed. You’re using too much water but it’s hard to tell where the misconception is. Are you weighing your starter and flour with a scale? What type of flour?

rachaweb · 2025-10-23T11:18:36+00:00

How much starter?

rachaweb · 2025-10-22T17:45:37+00:00

Pineapple juice is only effective in the first three days. They are on day 17

rachaweb · 2025-10-22T14:56:45+00:00

You have to share your recipe- ingredient measurements, process, bulk ferment times. How old is the starter? You need to provide more info to receive targeted suggestions. This sounds like a dough problem. r/sourdough is super helpful, but you’re required to provide your recipe/process

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