Hi! I’ve had starter going for a few months. I started it in late April from a packet I purchased at my local co-op. It took a while for it to double, but it’s been going strong for a while. I’ve been feeding it 50-100 grams on a 1-1-1 ratio this entire time (most times twice a day because it’s growing so fast then starts to shrink bank down to the rubber band line). I make things with the discard frequently, but still feel like I’m wasting a lot throwing discard away - one can only eat so many pieces of rosemary flat bread!😂. Since Mother’s Day, I’ve also made 1-2 loaves of sourdough bread a week - AND I’m still feeding the started 1/2 times/day. I watched the videos posted, but still have a few questions. To stop all these constant feedings, as an example should I feed it on Monday morning and put it directly in the fridge. Then pull it out on Thursday evening and feed it in the evening while leaving it on the counter. On Friday morning use the starter to make my sourdough bread. Then start the process over by feeding the starter on Friday morning and putting the loosely covered jar back in the fridge????? I hope that makes sense!

Hello everyone! So, this is my life these days. I'm struggling with making a starter that actually ... works. I'm using the following formula on a 24-hour cycle. Day 1: 25g Einkorn Whole Wheat Flour, 25g Einkorn All Purpose Flour and 50g water at 85 degrees. Day 2: Discard to 50g, add 25g of the Whole Wheat, 25g of the All Purpose and 50g of 85 degree water. Day 3 and onward I repeat what I did on Day 2. The results of Day 1 is that it DOUBLES! The results of Day 2 is that it more than doubles in 5 hours, has "webbing" and it's (somewhat) spoon-able! 😁 On Day 3 however, it turns watery to the point that I can pour it and it only increases 25%. 😒 I've restarted 2x and have had the same results. Should I increase the amount of Flours on Day 3? I keep reading that it's "only" flour and water and it's simple but ... not so much. Ugh... I've tried several "starter processes" by various Youtube "experts" but I've had zero results in creating a starter that works. I understand that temperature is important. My house temperature is 76-78. Sooooo... what gives? 🙄 I'm hoping that someone has the "magic fix." 🙃Thank you!

I’ve been baking one loaf each week for a month or so. They continue coming out dense and a little flat. Any suggestions?

I just made my second attempt at a loaf. Both times, the inside turns out fine but my crust is coming out too hard. Any suggestions on what I should do differently?

I took the class (awesome by the way!) back in January. I have been having a blast since bringing it home. Baked tons of yummy goodness for friends and family. Never discard, keep in the fridge until im getting ready to bake and maintain a reasonable amount. Since i moved 3 weeks ago my sour dough had not been well. I kept it on the counter to acclimate to the new house (slightly colder, got a water softener and RO) and fed every day, but its not rising and looks pretty rough (bubbly on top only and smells very sour (probably from keeping out for weeks!). I discarded and tried refreshing by feeding everyday. I finally put it in the fridge yesterday as we go out of town Friday. What happened and how can i recover?