🧪 Day 4 of the 1:1:1 No-Discard Starter Experiment (aka Dough-nald Trump’s Symbiote Era) Today’s update is actually kinda exciting 👀 When I opened the jar this morning, it smelled sweet / slightly fruity, not sour, not gross — which is a GREAT sign. I also saw lots of tiny bubbles all throughout, even though last night was the coldest night ever in my house, so everything definitely slowed down a bit. Before feeding, the texture was: Stretchy, slimey, very Venom-coded 😅 If I flipped the jar over it would run out — but that is NORMAL at this stage, especially doing no-discard and small daily feeds. For Day 4 feeding, we stayed consistent with the method: 🥄 Added: 1 tbsp flour 1 tbsp water (straight into the jar — NO DISCARD METHOD) Mixed it up really well, scraped the sides, and right after mixing I could already see new bubbles forming before I even put the lid on 👀🔥 That tells me: ✅ It’s alive ✅ The microbes are active ✅ The culture is building Right now the starter is still: Thin A little gooey Very “science experiment” looking And that’s exactly what early starters do. This stage is more about building the bacterial and yeast population than getting big rises. 💡 Important note: Adding more flour right now does NOT make it go faster. It actually slows things down because you dilute the microbes. The biggest helper right now is warmth + consistency. So the plan stays: ✔️ No discard ✔️ 1 tbsp flour + 1 tbsp water per day ✔️ Same time every day ✔️ Keep it somewhere not freezing Dough-nald Trump is officially in his training arc. Not ready to bake with yet… but he is definitely alive and plotting. More updates tomorrow 😏🍞

https://www.tiktok.com/t/ZP8f53jeH/ Keeping Up With The Kardoughshians: Sourdough Edition 🫙🍞 Episode 3: The Venom Stage If you know, you KNOW 😂 #sourdough #sourdoughstarter #bakingtok #homesteadtok #fermentation #startertok #fyp

🫙✨ Day 3 of the 1:1:1 method and we have officially entered the sourdough multiverse. ✨🫙 Dough-nald Trump will be making bread great again before we know it! 😂 If you’re watching my starter and thinking: “Ma’am… that jar looks like it belongs in a Marvel movie” First of all: you’re correct. Second of all: WELCOME TO THE MULTIVERSE. 😂 We are officially in the Venom stage. It smells questionable. It looks… alive. It’s not dry. It’s not runny. It’s giving symbiote energy. And before anyone panics in my comments about: 👉 “You’re underfeeding it” 👉 “You need to weigh it in grams” 👉 “You have to discard half” 👉 “My cousin’s neighbor’s baker said—” Let me explain in normal human language: Right now this jar is a bacterial battle royale. The stink = bad bacteria dying. The gross = good yeast moving in. That’s why days 3–5 are: Funky Ugly Concerning Emotionally challenging 😭 And that is EXACTLY what it’s supposed to do. We are doing a tiny, no-waste starter, so yes — we’re feeding: 🥄 1 tbsp flour 🥄 1 tbsp water Because we’re not feeding a horse. We’re growing a culture. You don’t need a scale. You don’t need to throw half away. You don’t need to summon the sourdough elders. You just need: ✔️ Thick pancake batter consistency ✔️ Patience ✔️ Emotional strength for the smell In a day or two it might look “dead”. It’s not. It’s just evolving into its final form. 😈🍞 Trust the process. Trust the jar. Trust the multiverse. More updates soon before it crawls out and asks for a social security number.

🧪 My Sourdough Experiment: Testing the 1:1:1 Starter Method (From Day 2) If you’ve ever felt overwhelmed by sourdough… same. 😅 There are a MILLION methods, rules, and “you must do it this way or else” people. So instead of overcomplicating it, I’m testing a simple, beginner-friendly method for my very first sourdough starter: 👉 The 1:1:1 Method That means: 1 part starter 1 part flour 1 part water In my case, I’m starting tiny: 1 tablespoon flour 1 tablespoon water And each day, I feed it using the same ratio. 🧠 What does 1:1:1 actually mean? It’s a balanced feeding ratio. You are giving the yeast and bacteria: Enough fresh food (flour) Enough hydration (water) Without drowning them or overfeeding them This creates a stable, predictable environment for fermentation. Instead of throwing away cups of flour every day, we’re: ✅ Keeping it small ✅ Keeping it simple ✅ Keeping it no-waste 🥖 Why am I using this for my VERY FIRST starter? Because: I want to learn how the starter behaves I want to see the changes day by day I don’t want to waste flour I want something easy to maintain long-term And I want to prove you do NOT need complicated ratios to succeed Once this is strong and active, you can scale it up anytime. 🔬 What are we watching for? This is the important part. DO NOT focus on time. Focus on signs. Here’s what we’re looking for over the next days: 👀 Visual Signs: Bubbles forming (small at first, then bigger) The texture getting lighter and more airy Eventually: rising in the jar 👃 Smell: At first: might smell weird, sour, or even funky (normal!) Then: starts smelling more like yeast / bread / tangy 📈 Growth: In the beginning: maybe no rise Then: slight rise Eventually: doubling in size within 4–8 hours after feeding That’s when it’s becoming active and usable. ⚠️ Important Beginner Notes Thickness matters more than exact measurements 👉 You want a thick pancake batter / paste consistency If it’s too thick → add a little water If it’s too runny → add a little flour