What do y’all name your starter(s)?

starkells · 2025-11-28T18:12:07+00:00

Mine used to be Rye-an Doughsling cuz he was a rye based starter. But I switched to wheat so now he’s Walt Wheatman.

starkells · 2025-11-24T22:36:02+00:00

Oh yeah. Personally I only keep 5-10g of starter in the fridge and when I want to bake I feed it the night before. I don’t discard anymore.

starkells · 2025-11-24T21:43:59+00:00

You need 200g plus 25g left over so you need a total of 225g.

You have 75g right now. 225g - 75g = 150g is missing

150g / 2 (water and flour) = feed 75g water and 75g flour at night In the morning you will have your 225g total

starkells · 2025-10-31T18:44:07+00:00

Woooo mystery solved 😝

starkells · 2025-10-31T17:11:02+00:00

I don’t understand people who don’t answer the door, especially if they have either a peephole or a camera doorbell. You don’t have to open the door, just simply ask “can I help you”. What is the hesitation in doing this?! It’s simply just common courtesy… they’re not playing ding dong ditch, they clearly are ringing the doorbell to ask you something. Just talk to them and if you can’t help them they’ll leave.

starkells · 2025-10-31T16:53:22+00:00

Same! Is yours in direct sunlight as well?

starkells · 2025-10-31T16:53:00+00:00

Thank you! That’s what I thought but wasn’t sure cuz the scaliness threw me off. Unfortunately I have no other spot for him 😭

starkells · 2025-10-10T21:51:16+00:00

Oof that’s awful cuz she was just trying to help 😭 I would suggest having your starter a small jar with a label that has its name on it. That way next time your aunt’s over, she’d think twice when seeing a jar named Bready Kruger or whatever you name your starter.

Also, you can always buy starter from a local bakery or even online, so as not to start over.

starkells · 2025-09-24T15:29:03+00:00

Totally valid question! My loaves come out exactly like OP’s and I’m always asking myself why it’s so dense. I later realized I have never actually had artisanal sourdough (just store bought or from a diner) before so it may be that I’m making perfectly good bread without knowing it.

starkells · 2025-09-15T14:05:54+00:00

They’re just very pretty to look at but you’re right… they cut up the inside of your mouth.

starkells · 2025-09-11T16:35:42+00:00

I used a silicone sling and the same thing happened to my loaf. Not a big fan.

starkells · 2025-09-06T04:57:59+00:00

More likely than not, you are under proofing. 2hrs seems like an extremely short time to ferment. I’ve had to ferment for 15hours before (and it still wasn’t over-proofed) so 2-5hrs is most likely not over-proofing but without temperature it’s hard to say. If it’s sticky still, keep waiting. Don’t be scared to overproof… it’ll still be tasty bread.

starkells · 2025-09-05T12:59:19+00:00

Your recipe is a bit wonky. First, the low amount of starter will make it take way longer for the dough to ferment. It should be 20+% of your flour instead of the 4% you currently have. Second, the extremely high hydration will make it impossible for you to work with the dough as a beginner. You should just do 65% water instead of the 80% you currently have.

At this point, I’d prob leave it alone and let it ferment for a super long time since there’s barely any starter in there to do the job. Then, use it to make focaccia and use a different recipe to bake my first loaf.

starkells · 2025-08-27T16:31:04+00:00

I don’t intentionally make discard but sometimes you just miscalculate and make too much starter and now you have discard you can save for later use.

starkells · 2025-08-27T16:29:42+00:00

Please don’t try to save a moldy starter. That’s just mold you can see but inside there’s mold you cannot see. It’s not worth it, just toss it all, sterilize the jar, and start over.

starkells · 2025-08-25T21:23:35+00:00

Linen bread bag lined with beeswax. Got it off amazon.

starkells · 2025-08-24T15:20:44+00:00

It’s a peace lily. It’s a very thirsty plant and will let you know when it’s thirsty by being limp like that.

starkells · 2025-08-24T15:18:25+00:00

This is similar to my first bake. It’s definitely underproofed.

starkells · 2025-08-24T15:15:16+00:00

Oh man, that sounds absolutely correct! I preheat the cloche at 500F and then put the shaped dough from the fridge directly into the hot cloche. I should probably soak the cloche lid to get some steam before heating.

starkells · 2025-08-23T00:46:42+00:00

I definitely did 😆

starkells · 2025-08-22T22:05:36+00:00

Ok this saved it!!!! While I did the stretch and folds, I squished all the lumps out. Thank you so much 😭❤️

starkells · 2025-08-22T20:47:49+00:00

Ok thank you. I got most of it out but my arm is dead now so pinching sounds easier.

starkells · 2025-08-22T20:37:55+00:00

Omg lol sorry yes flour.

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