I had to share, I'm so proud! That bloom, those blisters and that colour!! Absolutely loving how my breads been turning out! Unfortunately I didn't get a crumb shot, this beauty went to a friend's home haha. I'm still kicking myself for not asking for a picture sooner. By the time I remember they had eaten it all.
I use a stiff starter with varying ratios depending on what I'm going to be baking, how soon, how much etc but generally speaking it's a 1:4:5 ratio. I prefer a thicker starter as it doesn't get acidic as quickly. I also just like looking at all those beautiful bubbles.
Recipe
https://alexandracooks.com/2017/10/24/artisan-sourdough-made-simple-sourdough-bread-demystified-a-beginners-guide-to-sourdough-baking/ but I generally cut back on the water a bit, to about 350-360g and 65g of starter per loaf.
by Awesomeness314
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Does your starter begin with those ratios or do you start with a 1:1:1 and then just feed for baking with the higher ratio?
I am day 10 of my first starter and noticed mine is a lot runnier than some others on here, I’m feeding 1:1:1 and it’s doubled in 6-8hrs the last two days so I feel like it’s getting close to being used but I definitely think I want a thicker starter