1. Only start over because of mold or rot.

  2. Oh no do you really think there could be mold? I haven’t seen anything suspicious just the liquid forming on top. I’m going to use half a cup of flour and a quarter cup of water then. Do you think that’s better?

  3. Sorry, not mold. Water separation. It is just on the same wiki page as mold, hooch, mounds, kahm... Sorry I panicked you.

  4. I think it just takes some time, and consistent feedings to get it completely mellowed out. I wouldn't let that stop you from trying it out.

  5. Here are a few videos that might help:

  6. You're right. When a copyrighted recipe is used, we need to be judicious. Just a summary would be helpful.

  7. If it keeps rising each day... I would feed it as soon as I noticed it had gotten past its peak. At least for a few days. But every 24 hours will be fine... Lol. My way will mature it faster.

  8. Ok, you have not failed me so far. I will feed it again soon. It’s ok if it peaks in the middle of the night and I come to it deflated in the morning? Just feed it straight away?

  9. Yup. Don't stress about catching it right at peak.

  10. It’s been too long for me to check the temp in the middle. I was preheating the oven to 400 and as soon as it was preheated I opened it and saw the starter. It’s pretty solid on the top. I think I cooked it. Gotta start over I’d say.

  11. People often report that the starter recovers if it is the slightest bit liquid anyplace... I think you should give it a couple of feedings to see.

  12. I would feed it for a few days. It is likely fine.

  13. The fix for most of your issues probably comes down to strengthening your starter. I would work on that a little:

  14. Only start over if you find mold or rot. Keep calm and carry on... with the correct measurements.

  15. I just started looking into this a couple months ago, and I think it works better. There might be a slightly higher risk of mold, but I think it is worth it. And by "it", I am saying doing the first feeding at 48 hours.

  16. I didn’t have any luck with mine until I began feeding 2x day. Plus, I found a desk lamp that would keep it all warm enough in my cold kitchen.

  17. And keep in mind that I am just a volunteer. I have made dozens of starters and read many things... But I don't know all the things. But I do try and help the best I can.

  18. I've seen several of your answers and you do a great job!! I always assume I'll say the wrong thing so I say nothing... but I love this subject so I'm trying :/ But, I just had to tell you that from what I've seen, you're a big help!!! Everyone has such different circumstances and using different things so it's impossible to know exactly how another's starter will work... but as you've said, the basic ratios and give it time is perfect. I think so anyway :) My starter got huge in a couple days, then it seemed to play dead for several days, just not rising as much, so I figured I'd killed it. But, I just kept going and eventually it came back to good. It's fun, I love it for sure, but it does take patience, which I'm not known for😬😊 and to sorta just keep going and it'll work, even if it takes longer then others tell you. That's why I like your advice... focus on it rather then what others say it should do, learn yours, then you'll learn it's schedule and how to work around it or how to change it to make it work for you, once strong. Anyway... sorry, in a babble mood apparently... well I'm always babbly (not a word, but, oh well) 🙄😳🤦‍♀️🤷‍♀️🤣😂😏 Have a great week!!

  19. Thx! What I was trying to say, and maybe missed the mark, is that Sensitive_Truth_9198 was asking what she should do, and I was trying to say that I don't know what she should do but that I am giving my best, educated guess. It means a lot to me when people appreciate my attempts.

  20. This is a pretty good explanation of keeping it in the fridge:

  21. I agree w you...I have another starter that is exactly the same but thick.. if I turn upside down, she barely moves.. do you think she's ready??? She's been rising for 3 days now.... isn't rising as fast as my 1:1:1.... she's a 1:2:2 30WW/70AP... she smells like alcohol.

  22. Sounds like it still has some maturing to do, but yeah... I'd give it a go.

  23. Water separation with mounds (unless there is fuzz I don't see). Maybe some hooch. See:

  24. Yes, I use the fridge. I detailed it here in this recent thread:

  25. is there a good way to keep track of how much flower you use? I feel like I’ve seen a few screenshots of people using an app, but I have no clue what it is.

  26. I'm not sure what you're asking. I just use a scale and a recipe. Are you trying to track? How much flour you use over time?

  27. Yes, I was referring to your comment about how 1 g of hungry starter needs 1 g of flour, I was wondering if there is a way to keep track of how much flour is in your starter so you feed it correctly. Also, if you need equal parts water on top of that, or just eyeball it.

  28. The simple answer is that each time you feed the starter, You weigh how much starter you keep and weigh how much flour you put in and weigh how much water you put in. But this can become tedious.

  29. Only start over for mold or rot. Just start doing it the right way... It will be fine... You might have lost a day... But probably not much more than that. Maybe none.

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