How are you all feeding your starter? I keep mine loose and adjust the Starter to Water/Flour ratio based on when I need it to be fully mature. I always use a 1:1 ratio of Water and Flour and then refrigerate what I do not use and call that my Mother and then refresh that from time to time. I am going to experiment with a stiffer starter and maybe feed it at a 1 (starter) : 2 (water) : 4 Flour ratio and see how long that takes to mature. My purpose is to reduce discard and also reduce temperature fluctuation and see if that helps my overall health of the starter. I would love to know how you all maintain yours.

Some eggs and discard pancakes to start the day. Adjusted my recipe a little. Levain: Friday 8pm 10g active starter 24g AP (King Arthur Sir Gallahad) 24g Organic Rye (Bob's Red Mill) 48g Filtered Water Autolyse: Saturday 10am 360g AP (KASG) 72g Organic Rye (BRM) 320g Filtered Water Final Dough: Saturday 11am All of Levain 11g Coarse Salt 30g Filtered Water (Had the salt sit in water for about 20 minutes to help it dissolve) Will follow same method. 3 coil folds 30 minutes apart. Rest of BF only time will tell. Definitely colder in my home kitchen so imagine the BF time to be increased significantly. Have not baked in a Dutch oven in awhile so excited for that, even if I have to wait until tomorrow. Will update the thread as I go along. Hope you all have a great weekend.

We're so glad you're here! A great place to start is to head to the classroom and complete the Sourdough Identity Quest. Then come back here, introduce yourself, and let us know what you discovered about your 'sourdough persona.' Peruse the posts, check out the classroom offerings, and engage with other members! A little about BreadScore™ ➡️ This is a tool that provides objective feedback on your baking based on visual analysis. 🌟 I think it is easier to see that in action than to try to explain it just now, so just head over to the BreadScore™ New Requests chat to see how it works. And next time you have a few pictures of a baked loaf, enter a request! 🌟 Thank you for being here! If you have any questions please feel free to post them anytime. ---------------------- ➡️ And just a little bit more...Sourdough Improvement Skool is a small but growing community (and just over a month old! Just a baby!) My goal here isn’t to be super slick or flashy. I just want members like you to stick around and be part of something that feels right and feels helpful and feels meaningful. I hope you will. ➡️ More about me. My day job is in strategic planning, but in a previous life I spent several years as a professional artisan baker. I’ve continued to bake bread off and on ever since. I still bake a couple times a week most weeks. ➡️ What makes this group special, truly, is the community members! Jump in. Be active. Engage. Share your successes and struggles. Let's improve our sourdough baking together!