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Finally got my sourdough starter to double in size after 3 weeks of feeding
I used to just eyeball the flour and water ratio, you know, just a rough guess. But after reading a blog from a baker in Portland, I started weighing everything on a kitchen scale (which was like 15 bucks on Amazon). Now my starter actually doubles in 4 hours instead of sitting there looking sad. Has anyone else struggled with keeping their starter at the right temperature?
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logan2633mo ago
Sitting there looking sad" is basically my spirit animal.
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carter.hugo3mo ago
Oh man, that's the mood I didn't know I needed a name for. Pretty sure I've perfected that exact look while staring at my phone waiting for a text that's never coming. It's like being paid to be disappointed but nobody's paying you.
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