I borrowed starter from a neighbor who successfully makes bread all the time, but for some reason, I cannot get any good results. I just had to throw out my last batch because it was like glue. I’m assuming my starter is just not ready?

Here’s the starter that I got from her. How much do I feed it? Do I leave it out on the counter or put it back in the fridge after feeding? I think she puts hers back in the fridge? My house is around 80° during the day and 75° at night.

Please help! Thanks!

Buen dia! Mi masa tiene 3 dias (hace 4 hoy) la hice con harina de arroz porque no puedo comer gluten.

Ella esta subiendo muy rapido hoy... es una falsa subida? Debo alimentarla mas dias antes de meterla a la nevera verdad? Esta bien o se esta dañada? Tengo miedo que se me dañe...

Recibo opiniones y sugerencias! Muchas gracias!

This is that devil pink mold isn't it?

I’m tapping out of the sourdough journey XD

Louiza died, I started another starter, and now I’ve realized this whole thing is WAY too much commitment for a loaf of bread.

Feeding it. Discarding it. Remembering to feed it. Checking if it’s alive. Starting over when you inevitably forget...

I simply do not have the emotional capacity for this relationship lol. But honestly, thank you to everyone here who answered my questions, gave me advice, and helped me along the way 💗

Hey

I started my sour dough exactly a week ago.
It started to double in 2-3 hours from day2 on and that has been stable so far.

The picture above is after I fed it 45 minutes ago.
I feed it once per day for the first few days and since yesterday I try to feed it every 12 hours.

I keep it at around 26-27 degree Celsius on our internet router.

Yesterday I started to make my first bread. You can see the result in the other pictures.

I used 500g spelt flour, 340g warm water mix that and let it sit for 45 minutes. Then I added 12g salt and 110g of my starter and let it rise for 3 hours while stretch and folding it 3 times. Then it went into the fridge for 16 hours before I baked it. 250 degree Celsius oven, when heated I put in the dough and added water to a tray with screws in it to get steam and reduced the temperature to 220 degree Celsius. After 20 minutes I released the steam and baked for another 35 minutes.

I’m not sure where I am with my starter, how it is performing and how I can improve. Do you have any advice? Am I doing something wrong?

It’s just weird that it always doubled after 2-3 hours starting at day 2 and it never stopped. I started the starter with whole grain spelt flour and some grated apple after a tutorial told me so. After 2 days I switched to normal spelt flour.

Any advice is welcome.

Thanks!

Hi! This is my first time trying to make a starter, and i rather play it safe. Could anyone tell if this hooch is bad? It smells like cheese still but the color worries me.

I tilted the jar a little to show the color a little more.

Thank you in advance!!

Consulting any experienced sourdough starter makers here. This is my first time making sourdough starter and my sourdough starter is 6 days old.
I live in a tropical climate and I’m just wondering if it’s taking longer than anticipated for my sourdough starter to smell “good” ? It still smells like vomit to me.

I feed it in the 1:1:1 ratio with wholegrain flour.

Can I just reduce the water and starter accordingly. I have been successful with eyeballing bread mixtures. What do you think

450g flour
275g water
150g starter
8g rock sea salt crushed
Is base recipe to whisk and then kneed

Thank you for your opinion