Any Home Bakers Here?

[jnicholes]

Sorry, I forgot to post pictures.

This is @ronott1 starter.

This is the starter I got off eBay.

 

[Ladies-Eight]

Morning Home Bakers need to feed the starter.
Better half is his Birthday today.
Sourdough pizza bacon and pepperoni.

Tell him Happy Birthday and may he have many more.

 

[Ladies-Eight]

Sorry, I forgot to post pictures.

View attachment 3627869

This is @ronott1 starter.

View attachment 3627870

This is the starter I got off eBay.

I think you may need a bigger container.

 

[Ladies-Eight]

Bakers good afternoon one and all!

Just keep baking.

Temperature is in the 80s.

Have a great day!

 

[RebelFord81]

No baking today, replacing septic leech fields . Buy a house they said...it'll be fun...

 

[Happy Novogens]

Are you giving it water as well as flour? In what proportions? I can only tell you how I feed mine. @ronott1 is our resident expert!

I've found that a digital scale is best for weighing the flour and water. But I've also measured those components after weighing them, so now sometimes I "cheat." I feed my starter 100g of warm water and 100g bread flour. I've found that it comes out to ABOUT half a cup water and ABOUT a cup of flour. I've also discovered that my starter is more forgiving than I used to think, back when I was diligently weighing down to the gram like a mad scientist.

When do I feed? Well, when I think I need to bake bread, I take my starter out of the fridge in the morning and set it out on the counter to get to room temp. Before I go to bed, I feed it. I know it's going to burble and grow during the night and fall back down. It's going to be all happy, like a '69 Camaro sitting in the driveway, idling, ready to go somewhere. So in the morning I start my recipe. Giving it some flour, water and salt is like feeding it again, and vrooom, off we go! I'll have a completed loaf around dinner time or a little later. Ron does it differently so he has bread about mid-morning.

By the way, that's not a pink streak in your starter, is it? Pink's not good. Maybe it's just the graphics on my phone that makes it look pink, it could just be a shadow.

Also, are you sure your starter isn't doubling while you're not looking and then falling back down? It will do that. Maybe you're just missing the peak activity.

Thank you for taking the time to write all that out.

Yes, I'm doing equal parts flour & water (by weight). No pink-- must be a shadow. I've been checking the starter throughout the day but haven't caught it in a rise yet. I'm hoping I'm just missing it, but I don't think so.

I should clarify that this is not an established starter. I am trying to get it established. I have not put it in the fridge at all since it is not established or strong enough...as far as I can tell. Though I am looking forward to the time that I can let it rest in the fridge until needed.

The best thing to do for keeping a starter active is to use the starter often.

Anytime the jar fills up from the accumulation of daily feedings, I make or bake something. I've used it for pancakes, waffles (twice), and discard recipes.

Mine has never puffed over the edge like Jared's. But I did not begin with a "starter." This is following direction of making a starter just using flour and water.

I'm still waiting for my delivery on my wheat berries to grind my own flour. In the meantime, I wanted to get the starter going. I've been using organic all-purpose flour.

I've recently been told that the water should have a pH of 3.5-5 with TDS of around 150. We're on well water but have an RO system. My son says they found they couldn't use their straight RO water for their sourdough starter but had to mix the RO with some tap well water and added vinegar to the water to adjust pH.

Maybe I'm just being too impatient and need to wait it out (continue daily feedings and using most of it whenever jar gets full) another couple weeks??

 

[MotherofOrpies]

I have 2 sourdoughs, one of them is an Italian one with added honey and olive oil, you also use only 1 part water,2 parts flour when mixing it, it has amazing oven rising quality but does need help from my rye sourdough if there is whole wheat or rye flour in the dough

 

[ronott1]

And, er, how much? Like a tsp, a Tbsp, or more?

Add tablespoon

 

[ronott1]

Sorry, I forgot to post pictures.

View attachment 3627869

This is @ronott1 starter.

View attachment 3627870

This is the starter I got off eBay.

Nice!

 

[jnicholes]

I got two shots off at some cottontail rabbits yesterday. I learned that rabbit hunting is harder than I previously thought, especially with a black powder shotgun.

Every time I jumped a rabbit, I aimed the blunderbuss and fired as quickly as I could. The rabbits were smart enough and fast enough to run behind sage brush right when I fired.

Needless to say, the sagebrush took a majority of the shot, and the rabbits got away. This happened twice.

Man, those rabbits are smart.

I’m going to try again tonight, and this time, I’m gonna bring my regular shotgun.