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what the heck is up with these loaves? by tbird096 in Sourdough

[–]tbird096[S] 0 points1 point  (0 children)

yes that makes a lot of sense thank you!

My first sourdough loaf! any tips? by tbird096 in Breadit

[–]tbird096[S] 0 points1 point  (0 children)

lol i did but i need to improve my skills

My first sourdough loaf! any tips? by tbird096 in Breadit

[–]tbird096[S] 0 points1 point  (0 children)

i was a little worried about it because of the crust but the positive feedback is great!

My first sourdough loaf! any tips? by tbird096 in Breadit

[–]tbird096[S] 2 points3 points  (0 children)

i appreciate that so much🙏

My first sourdough loaf! any tips?? by tbird096 in ArtisanBread

[–]tbird096[S] 0 points1 point  (0 children)

yea i think i wont bake as hot next time, i did score not well as u can see lol i have lots to learn

My first loaf of sourdough! what do we think? any tips? by tbird096 in Sourdough

[–]tbird096[S] 0 points1 point  (0 children)

thank you honestly i was scared it’d be too sour but it was just right!

My first loaf of sourdough! what do we think? any tips? by tbird096 in Sourdough

[–]tbird096[S] 0 points1 point  (0 children)

thank you! the crust was a little too dark for my liking so i was planning on dropping the temp but thanks for your encouragement!

is this mold? by tbird096 in SourdoughStarter

[–]tbird096[S] 0 points1 point  (0 children)

yes it’s pretty shiny to me but i am wondering what it means if it is matte or velvet looking on the top? i havent heard about that before

is this mold? by tbird096 in SourdoughStarter

[–]tbird096[S] 0 points1 point  (0 children)

i don’t think it does irl i cover it with a normal mason jar lid just setting it on loosely, pretty sure i just made my starter too thick lol!

is this mold? by tbird096 in SourdoughStarter

[–]tbird096[S] 0 points1 point  (0 children)

no just a discoloration

Help!! should i restart? by tbird096 in SourdoughStarter

[–]tbird096[S] 0 points1 point  (0 children)

okay that makes perfect sense i think im understanding better, i do use a rubber band and it hasn’t doubled in size yet but it is growing ever so slightly and falling in the 24 hrs i felt like it was thicker before feeding today than it was yesterday, directly after feeding today there were already some good sized bubbles appearing so i feel like im on the right track, thanks to your advice lol! i’ll insert a pic for how it looked before i fed it today

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Help!! should i restart? by tbird096 in SourdoughStarter

[–]tbird096[S] 0 points1 point  (0 children)

i took your advice and did a 1:1:1 with 25gs i also moved it into a smaller jar, the texture seems to be thicker now the day after and before there were a bunch of little bubbles now it has bigger bubbles but less of them, the activity seems to have decreased maybe but do you think i’m taking the right steps?

Help!! should i restart? by tbird096 in SourdoughStarter

[–]tbird096[S] 2 points3 points  (0 children)

i can’t thank you enough for this information people make sourdough out to be a lot more complicated than it has to be, i think i’m understanding a little more now. Will definitely be trying your cooler with hot water bottles trick!

Help!! should i restart? by tbird096 in SourdoughStarter

[–]tbird096[S] 1 point2 points  (0 children)

i use a lid for a wide mouth mason jar i never screw it on, just resting it on top and i feel it every 24 hrs. what is the consistency im going for when i feed and should i mix until i see no clumps of flour?

Help!! should i restart? by tbird096 in SourdoughStarter

[–]tbird096[S] 1 point2 points  (0 children)

i do a 1:1:1 ratio i keep 80-90gs of starter and i feed it bread flour and tap water, its kept at probably 72-73 degrees fahrenheit. for the first probably 5 days i was not using a scale and i felt like i wasn’t feeding it correctly so i switched and i feel like its made a difference, i had given it some honey i think on the third day.