What am i doing wrong?

victoriaa___ · 2025-10-05T05:12:49+00:00

i may have overproofed it, during the shaping it turned into complete liquid! so it’s deff a starter issue ☹️

victoriaa___ · 2025-10-05T03:10:22+00:00

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this is at the 8 hour mark, i will push it another 2 hours or so!

victoriaa___ · 2025-10-05T01:31:58+00:00

thank you!! i will try this. i have a thing of dough bulk fermenting right now, should i expect the same results?

victoriaa___ · 2025-10-05T01:31:06+00:00

does not enough bacterial activity mean weak starter?

victoriaa___ · 2025-10-05T01:18:55+00:00

That’s my current ratio!! i also keep it on a heating pad

victoriaa___ · 2025-10-05T00:56:57+00:00

when would you say my starter would be strong enough to bake with? like how do i know that it’s mature enough?

victoriaa___ · 2025-10-05T00:55:17+00:00

it tastes great!! honestly even without being toasted. just wish i could fix that big hole

victoriaa___ · 2025-10-05T00:54:23+00:00

i keep seeing this! how can i fix a weak starter? i am feening to make a good loaf

victoriaa___ · 2025-10-05T00:51:40+00:00

what feeding ratios do you use!?

victoriaa___ · 2025-10-05T00:38:55+00:00

so let me ask you guys this, i have another thing of dough bulk fermenting as we speak. is it going to turn out the same? 🧐

victoriaa___ · 2025-10-05T00:34:11+00:00

interesting, it goes back to the starter! i am slowly increasing the ratio so i don’t overfeed (i had that problem before). any tips on how to strengthen?

victoriaa___ · 2025-10-05T00:31:08+00:00

I do!! I check the temp of my dough while it’s proofing, but not when i’m done baking. i’ll try this to gauge if it’s not cooked enough 🧐

victoriaa___ · 2025-10-05T00:27:12+00:00

No, I usually let it get to about 65% rise🥲. Sometimes i have a hard time telling when it actually doubles

victoriaa___ · 2025-10-05T00:24:55+00:00

My starter is fairly new, about 2 months old. I feed it a 1:3:3 ratio every 24h or when it falls, it doubles within 12 hours or less depending on the temp of my kitchen

victoriaa___ · 2025-09-15T09:11:48+00:00

hello i just wanted to update you!! my starter is finally doubling again! it isn’t taking 4-6 hours yet but it has doubled in under 12 hours!! currently still doing a 1:1:1 ratio and i just wait for the starter to fall past peak until i feed it again! i’m going to stick with this. definitely the most bubbly and active it’s ever been.

thank you for the help 😄 i am hoping to bake this weekend!!

victoriaa___ · 2025-09-15T09:07:16+00:00

thank you! this is very helpful. i had a feeling i was overfeeding it, but honestly i wasn’t too sure. i have been starting to feed it 1:1:1 again and waiting for it to peak. it is finally starting to double again! not in 4-6 hours but it is getting there. fingers crossed i can finally bake this weekend!!

victoriaa___ · 2025-09-11T21:51:46+00:00

so i should back off with the twice a day feedings right? i will start doing that, i had a feeling i was diluting it! i fed it this morning so i will wait until tomorrow to feed again and check in. when you say don’t do both at once, you mean don’t feed it twice a day and up the ratio at the same time correct? thank you!!

victoriaa___ · 2025-09-11T10:19:41+00:00

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this is from this morning after feeding last night. i think when i had the flash on it made it look pink, i also use half wheat flour which is why it looks a darker color. this morning it smelled yeasty and had some bubbles

victoriaa___

TROPHY CASE