Hey you 👋🏼 welcome to our cozy corner of sourdough enthusiasts, where the warm, comforting aroma of freshly baked bread fills the air!

So to get this started, what kind of ratio are you using to feed your starter? I'm currently testing 1:1:1 and 1:5:5, and I've just made my fourth bread out of 1:1:1.

Product Designer at aragon.org ⟡ Cyclist ⟡ Music Nerd ⟡ Sourdough dad

Ratios depends on what you want to do and how much time you have… I only used a 1:5:5 if I have let it too much time alone and it becomes super sour!

In any case a good starter is a predictable starter! Being able  to predict how much time it will take to double (depending on the ratio) is usually a good sign that your starter is in good shape!

If I want to bake early in the morning I would do a 1:3:3 at 8 pm and it will be ready at 7am (at 20 degree Celsius = room temp)… if I want to bake at 11 am a 1:1:1 at 7 am works well..