Marge is 2 weeks old now. Predictably doubling, or more for a week. I'm transitioning from 12 hr feedings to 24 and changing the ratio so she moves slower. Also want to reduce discard. She's doing great! Problem is I have too much bread! I can only bake once a week or two. Just can't eat that much (and I have 4 small loaves in the freezer) I'd like to move Marge to the fridge but I'm unsure when. So much info out there! And I've seen a few articles saying a new starter shouldn't go into the fridge until 6 or 8 weeks! Because it's not mature enough. Is this true?

I’m still amazed that I finally made my own sourdough starter, and tonight I baked the second loaf from Dough Licious. Between the blisters, the belly and ear are sweet, but look at that crumb!

I made Henry’s recipe this afternoon. Crispy and Yummy! I added everything bagel and garlic powder.

Week3 January Challenge

I baked Henry's Rosemary, Garlic, Parm loaf in both yeast and sourdough. It's the first bake with my 1 1/2 week old starter! So I wanted to do the yeast too in case... The sourdough didn't turn out. I made 2 smaller loaves with each. Crumb shot will have to wait til they cool. They smell fantastic! It was really interesting watching the difference in fermentation and proofing! Yeast on the right in the cambro buckets. I was hoping for more oven spring and an ear, and an airier Crumb but I'm not disappointed either. Crumb on both yeast and sourdough look pretty much the same to me. Update: Crumb shot added.