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?