DMC I've screwed up so many loaves of bread over the years it's embarrassing! They tasted good but didn't live up to my visual expectations. My first sourdough was awful!
With fermenting it's all trial and error; I've learned that a lot of rules are general rules and each batch of fermented anything is going to be unique based on who is fermenting and what their environment is. The better my starter ferments, the better my results. Don't be afraid to use less water than the suggested 1 cup when you feed your starter. I add a cup of flour, then just enough water to have a thick, gloppy mess and that works for me because my starter isn't so wet. I figured that out after making hamburger buns, my first try at sourdough anything. They were not buns, just flat, wide slabs of breadWarmth is good for fermenting so if you're going to cook or bake, feed your starter then. Cooler temps slow the fermentation process.
Also, I'm convinced learning to bake yeast bread first was to my benefit so if you haven't tried that it might help.
Lastly, regardless of the type of bread you make, the amount of flour to liquid ratio can be affected by the humidity in your environment. Sometimes you'll use less flour, sometimes you'll use more. You just need to get a feel for it. It's a little different from baking cakes and cookies. You're a smart gal I'm sure you'll figure it out!
Here's a pic of what you want your starter to look like when you feed it. Sorry for the novel and advice if you didn't want it.View attachment 2086949
Yay, you got them named!
