I think my starter is like 7 months old? When I feed it a 1:1:1 ratio it’ll peak within 4-5 hours. I’ve heard people say when starters are too thin/watery they are weak? Not sure if mine needs strengthening and idk how to do that
by marvilarv
11 Comments
scenemore
looks ok to me
RupertHermano
That starter is mighty fine. Mix a dough now.
Itchy-Ad8034
Beautiful!
vitaminpyd
Looks great!
Electronic_Grade508
Absolute starter porn!
Conor1455
You have two quarts of starter?
OreoAxolotl
You should name it 👀💅
foxfire1112
is this a joke post? It’s perfect
mrdeesh
You can have a liquid starter that is extremely active and you can also have a stiff starter that is extremely active. Conversely, you can also have weak liquid and stiff starters.
It really boils down to personal preference and how you want the crumb to turn out. Most recipes assume your starter is at 100% hydration, i.e you feed it equal parts flour and water by weight. Some recipes will call for a stiffer levain or a more liquid one for your starter.
Stiffer starter is my personal preference as I find it to be more robust to bake with at high altitude. With that said, I also feed my starter a 50/50 mix of whole wheat and bread flour. I’ve noticed if I do the same ratio with just bread flour it’s more liquid, and if add any rye flour it becomes much stiffer.
11 Comments
looks ok to me
That starter is mighty fine. Mix a dough now.
Beautiful!
Looks great!
Absolute starter porn!
You have two quarts of starter?
You should name it 👀💅
is this a joke post? It’s perfect
You can have a liquid starter that is extremely active and you can also have a stiff starter that is extremely active. Conversely, you can also have weak liquid and stiff starters.
It really boils down to personal preference and how you want the crumb to turn out. Most recipes assume your starter is at 100% hydration, i.e you feed it equal parts flour and water by weight. Some recipes will call for a stiffer levain or a more liquid one for your starter.
Stiffer starter is my personal preference as I find it to be more robust to bake with at high altitude. With that said, I also feed my starter a 50/50 mix of whole wheat and bread flour. I’ve noticed if I do the same ratio with just bread flour it’s more liquid, and if add any rye flour it becomes much stiffer.
Fun stuff to play around with
Could be starter for the KC Chiefs!
Yup