Have I been screwing up my starter? Lol
Hi there! I’ve been making sourdough for about a month now and honestly, I have no complaints. Little things here and there I need to work on improving but I didn’t have any major fails and to my standards all the bread I’ve made has been delicious and I’ve really enjoyed making and eating it!
House of the jargon on these threads overwhelms me I just stick to what I know and try to learn a little more each time.
When I picked up the starter from my friend, she told me it was on a 1:1:1, so that’s how I would feed it, until one day I realized after making dough, I wasn’t sure how much starter was in there and I didn’t know how much the jar weighed so I ended up weighing out a different jar and transferring the starter to another jar and that seemed really complicated so soon after that, I just started feeding my starter every day, the same amount of water and flour.
I don’t have a ratio.
It stays on my counter and every day I’ll do say a cup of flour or cup of water and my starter has been consistent and lovely.
If I haven’t fed it for a day or so, I will put it in the fridge.
My two questions are- am I going to screw up my starter by not weighing how much starter is in the jar before feeding it? And also, how long can you go with leaving the starter on the counter and when should you decide to put it in the refrigerator?
Included a photo of Doughni Mitchell.
Hi there! I’ve been making sourdough for about a month now and honestly, I have no complaints. Little things here and there I need to work on improving but I didn’t have any major fails and to my standards all the bread I’ve made has been delicious and I’ve really enjoyed making and eating it!
House of the jargon on these threads overwhelms me I just stick to what I know and try to learn a little more each time.
When I picked up the starter from my friend, she told me it was on a 1:1:1, so that’s how I would feed it, until one day I realized after making dough, I wasn’t sure how much starter was in there and I didn’t know how much the jar weighed so I ended up weighing out a different jar and transferring the starter to another jar and that seemed really complicated so soon after that, I just started feeding my starter every day, the same amount of water and flour.
I don’t have a ratio.
It stays on my counter and every day I’ll do say a cup of flour or cup of water and my starter has been consistent and lovely.
If I haven’t fed it for a day or so, I will put it in the fridge.
My two questions are- am I going to screw up my starter by not weighing how much starter is in the jar before feeding it? And also, how long can you go with leaving the starter on the counter and when should you decide to put it in the refrigerator?
Included a photo of Doughni Mitchell.