Just wanted to share the absolute monster I have fostered over the last 5 months.
1:1:1 ratio, I keep it on the counter because I bake often. I built her up to more than I usually keep because I’m planning on baking a few loaves and bagels tomorrow for the week. I feed mostly AP flour (unbleached) and bread flour in the feeding before baking. 🙂
by the-sleepy-potato
18 Comments
Forgot to add- I do NOT use filtered water. I actually use my tap at about 95F. Our tap water has tested pretty clean and I’ve yet to have any issues not using filtered.
Way to go! Love this for you. Happy baking!
You must be in a warm climate.
That starter looks like it could lift a small building!
Beautiful!!!
I live in a warm climate and have started using cold, or whatever temperature comes out the faucet, filtered tap water to offset the ambient heat (today its 81 degrees). It gives me a few more hours before I have to feed it again, maybe you’re in a similar climate?
I fed mine like 6 hrs ago and have only a few bubbles😭 my house is like 65* though
I would start a bakery with this starter! 🙌
You always use tap water at first instance. If it doesn’t grow, then consider filter or bottled water. You don’t know you have a problem until you have a problem.
Why do you feed it bread flour before making bread with it?
Feed me, Seymour!!!!
That’s one happy starter!!! Did you name it Audrey?
It is getting warmer.
It h o n g r y
I just opened my fridge to see mine doing that
That must be the zoom zoom yeast variety.
Man, mine takes ages to perk up
Mine was so sassy the lid popped off. 🥹
Nice! I purposefully do a small ratio of starter before I bake. I usually do a feed at night then start the bread making process in the morning. By that time it is full and ready to go! Speed of rising is really all about ratios.