My sourdough was flat for 8 loaves until my neighbor pointed at my jar
I kept getting dense, gummy loaves every Sunday bake for about 2 months and figured it was my flour or my oven running cool. My neighbor who bakes in Queens came over and tapped my starter jar, which I'd been keeping on the counter and feeding once a day, and said it was way too thin and starved. How do you all judge when a starter is actually ready versus just bubbly and hungry?