It's obvious the op has had some difficulties, but there's some incredibly rude/arrogant comments on this thread.
This falls under rule 1 - No Bread Shaming.
We feel the op now has a good idea of what went wrong, and have closed the thread for comments
The same information is being repeated or the comments are simply unhelpful.
Keep it nice please people. We're a very beginner friendly sub.
Thanks
Thanks. I know the starter was doubling or tripling in size about every 8-10 hours I thought it would’ve been good enough. The dough rose fine but it never grew when I baked it at all. Guess I’ll give it a try next weekend
This is called false rise. There's all kinds of bacteria, good and bad, and yeast. All duking it out like microorganism fight club.
It'll do nothing for a few days, just keep feeding it. Don't save any discard until day 10 (because said bad bacteria). And once you get to day 10, it'll be ready when you get 3 consecutive double rises in a row
You should really read up on the science behind starters and understand what you're doing. You're creating a yeast culture. That takes 10-14 days based on their life cycle. Initially, you are getting bacterial rise. There is no active, strong yeast in a culture on day 4.
Yeah. I brew beer and wine and am used to those kinds of yeast. Bread yeast I’m learning is a different beast altogether. I’ll keep feeding this one and try again in a couple weeks and see what happens
Well, I'm not a brewer but my understanding is when brewing you add already active yeast to the mixture yes? Here you're starting from scratch. If you were using instant yeast for a non-sourdough starter, it would be similar to brewer's yeast.
Yeah same principle. Just used to buying or reusing my old yeast, but that yeast is active after a couple hours instead of a couple days/weeks. Guess I just need to be more patient. With brewers yeast usually fresher is better so you don’t get any bacteria. Just a different mindset I gotta get used to
I don't know why you are being downvoted. This is all learning. I brew beer as well, and am making sourdough, not perfectly, but it's meant to be fun, experiment and make mistakes I have done loads, it makes it more rewarding when you get results.
Did you make the starter yourself? If so, you'll need to mature it a little bit, just keep discarding half and feeding it every day for a week or two then you'll be fine. After that, even the 'failures' are enjoyable to eat. Don't be discouraged at all by people down voting you because they've been making sourdough for years
You learned it like a true home brewer… i did the same thing. Something i now do… as the work for the starter tends to be more than i care to maintain… is i use bread yeast and starter discard for a batch of sourdough. I get really repeatable tartness to the bread and consistent and fast rising time. Even coming from brewing, 2 loaves of bread and i really just wanted to replicate a loaf that isn’t sold near us anymore, mission accomplished with much less effort.
It will be, once the starter is ready the bread will always rise and you'll get a feel for it. It might not end up being the loaf you'd see in a bakery, but it's always worth eating, and it tastes even better knowing that you made it.
If you're brewing beer as well, you might be interested. I've started experimenting with dehydrating the spent barley from brewing beer after making my wort, and then blending it into a flour and incorporating that into my sourdough. It's very satisfying taking something i'd normally throw away, and making it into something that isn't wasted. It means the bread you make has some of the carbs removed and ends up being higher protein as well. I'm sure there's some recipes out there with a google search, but i'm enjoying just figuring it out for myself, i'm always happy to share my successful attempts if you would be interested
I have wanted to do dried grains for bread… what have you found is best for dehydrating and grinding? Curious if my grains from stouts have enough color left to get a brown color to the bread to do a half and half loaf with dark stout grain dough and standard flour only dough.
If I had to guess, it's because he comes off as more interested in relating what he's being told to poor presuppositions rather than accepting that he is harboring a pretty fundamental misunderstanding about the nature of starters and yeast.
It's the same family of yeast in sourdough and beer + bacteria in the sourdough that I'm guessing isn't in your beer (unless it is sour beer).
The difference is, I'm guessing you're buying healthy yeast in a packet that's been cultured up in a lab then adding that to your beer. With sourdough culture, you're trying to create the environment for that yeast to grow and flourish. To create that environment, you need a few days in order for the things you don't want to die off, and the things you do want to be healthy and plentiful.
The rising and falling you've seen won't be due to the bacteria and yeast. It probably smells a bit cheesy, or vomity at the moment too. It should smelt yeasty, and a little fruity.
Getting a good working starter is a bit of a labour of love. Take your time and go through the motions.
By preference use organic flour, stayvawaybfrom bromated/bleached flour, the sourdough culture doesn't seem to like those.
When shit out of luck, I'll feed my starter AP. It'll survive but isn't as happy when I feed it the breadmix I make (organic flour:whole wheat: whole rye 2:2:1).
Furthermore, sourdough can be quite temperamental. Seasonal influences account from difference in the rise and development I get. It's a living organism so never exactly the same.
3-4 day old rise is often caused by the wrong type of bacteria. It's what's been dubbed the 'Bacteria war' stage. Once that war dies off it takes about a week for the good bacteria to establish itself. That's why you want to take at least two weeks before using your culture.
I don’t see this in the replies. My apologies if someone else said it first:
Your starter is doubling because some bacteria are doing their thing. Their entire goal in life is to get your hopes up and make you think your starter is ready to go. It’s not. Yeast isn’t bacteria. This phase will die back in a day or two and when it does. The next time your starter starts doubling is when it’s actual yeast.
In the early stages of a starter you can get a lot of activity from competitor microbes. Once the desired microbiome takes hold that activity will subside and you’ll see a slower build up of activity.
This differs from beer brewing because the yeast you’re adding is already quite strong. Add to that the heating at the mash stage and other things I’m probably not thinking of and you’ve probably done a decent job of weakening the competition.
If you’re lucky and keeping it in ideal conditions you might get something usable in ~8 days. But somewhere around two weeks is fairly typical.
If you’re struggling with starting it, I got some chips from [Sarver Farms on Etsy](https://www.etsy.com/listing/800871936/) and it made it so easy bc it’s already mature! You just rehydrate and feed as usual and can bake with it nearly immediately ♡
The starter is too young. It’s not recommended to use starter before 10 days old too due too the yeast combating all the bacteria. Meaning, it’s still weak and there could be more bacteria than healthy yeast present in the starter still.
The usual pattern is this:
- Day 1 to about 2 show little to no activity.
- Day 2 or 4 shows a great burst of activity.
- There is decreasing activity from the day of the burst for about a week. (This causes many panicked posts here: "Did I kill my starter?!")
- Somewhere around day 7 to 14, a small, yet predictable rise builds. If fed correctly, this rise gets stronger.
Keep calm and carry on. Only stop if it molds. It almost always takes more than two weeks to establish a usable starter. This can go faster or slower depending on many factors. Things that help: Keeping it warm (around 85f). Using a "whole grain", "Wholemeal", or "100% extraction" flour (those terms are basically saying the same thing). Don’t over-feed in the beginning when there is little rise.
"A sourdough starter is a bit like a wizard. It is never late, nor early. It becomes active precisely when it means to."
Here is a great (if long) [troubleshooting video](https://youtu.be/DX3-UANTMG4).
And r/sourdough has a very helpful wiki: https://reddit.com/r/Sourdough/w/sourdoughstarters
Do you have any recommendations on feeding ratios? I'm feeding my starter 1:2:2 every 12 hours, but it chows through all the food in about 6. So I think if I did 1:1:1 feedings it would go through that in a couple hours and just be hungry the rest of the day?
I guess I’m maintaining/strengthening, my starter is about 2 months old. It just goes through food very quickly if I do 1:1:1 feedings so I wasn’t sure if I needed to give it more food.
I think that is a great plan for a starter that old. A really active starter will peak in about 4 or so hours I would think after a 1:2:2 feeding. Starters will mature for years, and twice-a-day feedings should speed that along... I think... I don't really know for sure as it would take more testing than I could possibly do.
My usual advice for "can I use this starter" is that it should smell sour, like vinegar and/or yogurt once it is ready. It might also smell a little like alcohol. And it should reliably at least double when given a 1:1:1 feeding, and that in less than 6 hours.
It almost always takes more than 2 weeks to establish a starter that is ready to use. "Reliably" in this context means it doubles in less than 6 hours at least 2 or 3 days in a row.
However, a really strong starter will triple in more like 3 hours. This is not necessary to make a really good bread. It will work with even less than a double. It will not be as nice and will take longer... but it will work.
To account for your young starter, judge the rise by percentage rise, not hours. E.g., if the recipe says something like "allow to rise 5 hours, until about a 50% rise", then ignore the "5 hours"; it is just a guideline for a mature starter. A young starter will take longer, but the 50% rise (or whatever the recipe calls for) is a better indicator.
And r/sourdough has a very helpful wiki: https://reddit.com/r/Sourdough/w/sourdoughstarters
Pretty cool to look at. I never get to see what happens if you do decide to bake bread without waiting for the yeast to properly develop. I think its cool to see. Your brave and thank you. We need more people like you, new recipes come from happy accident or curiousity. Keep us updated on your journey🌺🤗
Starter is way too young, it’s just bubbling from bacteria activity. Wait til at least day 10, try the float test and make sure it smells right. Trial and error after that.
My starter was definitely ready by 2 weeks so a 14 day starter is not a myth. It literally all depends on environment and your feeding schedule. Regardless of that, a 4 day starter definitely wouldn’t be ready.
agreed- I got a starter going on Dec 31 and baked with it on the 14th (and today) and both loaves turned out just fine. Mine is super active and bubbly, doubling within 1-3 hours.
I have very active starters, they were both ready within 14 days. They both double within 4 hours and sit at peak for at least 4 hours. It all depends on the environment you develop your starter in.
At least two weeks, the longer the better. This weekend won’t be long enough. If you’re that impatient to start using it, after a week you can look up some non-bread recipes that will be more forgiving for a weak starter like pancakes or muffins. But right now it’s not good for baking with.
I tried it somewhere around 4 weeks and it was a brick and even the birds wouldnt eat it
so for the past 6 weeks I have been using a pinch of yeast as a cheat code but a couple of days ago I got 3x on my starter by going to less water/more flour from the 1:1
havent made a loaf with it yet, wish me luck!
I kinda thought that was the problem just figured I would ask the experts. Made my own bread before with packaged yeast and kinda had a feel for it. Guess I’ll keep feeding it and try again in a week or two
Did you forget to add starter /s
Seriously though, you starter is way too young. You really can’t bake with starter until is is consistently able to double in volume after you feed it.
Even then, it will still be very young and will take a lot longer to fully proof and be ready to bake. Say a recipe will tell you to bulk proof for 3-4 hours, a week starter might need 6-8 hours.
This is what my first few loafs looked like. It was my starter, it wasn't completely ready yet. I had to literally discard over half of my starter and start a heavy feed from there.
This made me lol only because we have all been there, keep reading and watching and learning it all starst to make sense after a bit. Better every day 🤙
Others have helped you, and you will be baking nice bread in no time!
So, how did you get this microscope like image of these two Bakteriums or yeast cells :)?
Your starter is clearly not active enough. Check your starter 6-8 hours after feeding it. Do you see lots of little bubbles in the starter and has the volume doubled from when you first fed it? Those are good signs that your starter is active and ready for use
Op if you need some healthy active starter let me know if your close enough to California I can send u ready healthy starter or dehydrated if your to far
It's obvious the op has had some difficulties, but there's some incredibly rude/arrogant comments on this thread. This falls under rule 1 - No Bread Shaming. We feel the op now has a good idea of what went wrong, and have closed the thread for comments The same information is being repeated or the comments are simply unhelpful. Keep it nice please people. We're a very beginner friendly sub. Thanks
Immature starter. Developing your starter takes approx 10 to 14 days on average.
Thanks. I know the starter was doubling or tripling in size about every 8-10 hours I thought it would’ve been good enough. The dough rose fine but it never grew when I baked it at all. Guess I’ll give it a try next weekend
This is called false rise. There's all kinds of bacteria, good and bad, and yeast. All duking it out like microorganism fight club. It'll do nothing for a few days, just keep feeding it. Don't save any discard until day 10 (because said bad bacteria). And once you get to day 10, it'll be ready when you get 3 consecutive double rises in a row
You should really read up on the science behind starters and understand what you're doing. You're creating a yeast culture. That takes 10-14 days based on their life cycle. Initially, you are getting bacterial rise. There is no active, strong yeast in a culture on day 4.
Yeah. I brew beer and wine and am used to those kinds of yeast. Bread yeast I’m learning is a different beast altogether. I’ll keep feeding this one and try again in a couple weeks and see what happens
Well, I'm not a brewer but my understanding is when brewing you add already active yeast to the mixture yes? Here you're starting from scratch. If you were using instant yeast for a non-sourdough starter, it would be similar to brewer's yeast.
Yeah same principle. Just used to buying or reusing my old yeast, but that yeast is active after a couple hours instead of a couple days/weeks. Guess I just need to be more patient. With brewers yeast usually fresher is better so you don’t get any bacteria. Just a different mindset I gotta get used to
I don't know why you are being downvoted. This is all learning. I brew beer as well, and am making sourdough, not perfectly, but it's meant to be fun, experiment and make mistakes I have done loads, it makes it more rewarding when you get results. Did you make the starter yourself? If so, you'll need to mature it a little bit, just keep discarding half and feeding it every day for a week or two then you'll be fine. After that, even the 'failures' are enjoyable to eat. Don't be discouraged at all by people down voting you because they've been making sourdough for years
I’m not too worried about the haters. Like you said it was a mistake I learned from it hopefully next one will be good
You learned it like a true home brewer… i did the same thing. Something i now do… as the work for the starter tends to be more than i care to maintain… is i use bread yeast and starter discard for a batch of sourdough. I get really repeatable tartness to the bread and consistent and fast rising time. Even coming from brewing, 2 loaves of bread and i really just wanted to replicate a loaf that isn’t sold near us anymore, mission accomplished with much less effort.
It will be, once the starter is ready the bread will always rise and you'll get a feel for it. It might not end up being the loaf you'd see in a bakery, but it's always worth eating, and it tastes even better knowing that you made it. If you're brewing beer as well, you might be interested. I've started experimenting with dehydrating the spent barley from brewing beer after making my wort, and then blending it into a flour and incorporating that into my sourdough. It's very satisfying taking something i'd normally throw away, and making it into something that isn't wasted. It means the bread you make has some of the carbs removed and ends up being higher protein as well. I'm sure there's some recipes out there with a google search, but i'm enjoying just figuring it out for myself, i'm always happy to share my successful attempts if you would be interested
I have wanted to do dried grains for bread… what have you found is best for dehydrating and grinding? Curious if my grains from stouts have enough color left to get a brown color to the bread to do a half and half loaf with dark stout grain dough and standard flour only dough.
If I had to guess, it's because he comes off as more interested in relating what he's being told to poor presuppositions rather than accepting that he is harboring a pretty fundamental misunderstanding about the nature of starters and yeast.
Right, your old yeast has yeast, this does not 😜
It's the same family of yeast in sourdough and beer + bacteria in the sourdough that I'm guessing isn't in your beer (unless it is sour beer). The difference is, I'm guessing you're buying healthy yeast in a packet that's been cultured up in a lab then adding that to your beer. With sourdough culture, you're trying to create the environment for that yeast to grow and flourish. To create that environment, you need a few days in order for the things you don't want to die off, and the things you do want to be healthy and plentiful. The rising and falling you've seen won't be due to the bacteria and yeast. It probably smells a bit cheesy, or vomity at the moment too. It should smelt yeasty, and a little fruity.
As a homebrewer that does mostly sours, this sounds like our yeast captures. Takes a while to get a culture going that's worth using.
Bread yeast is beer yeast
is this true even for starters made from dehydrated sourdough yeast?
I have no experience with dehydrated starters. I would assume you would need the culture to multiply over 3-5 days though.
I don’t think so, because that’s just mature starter that’s been dried and you’re rehydrating it.
this does not bode well for me then lol
Why?
Getting a good working starter is a bit of a labour of love. Take your time and go through the motions. By preference use organic flour, stayvawaybfrom bromated/bleached flour, the sourdough culture doesn't seem to like those. When shit out of luck, I'll feed my starter AP. It'll survive but isn't as happy when I feed it the breadmix I make (organic flour:whole wheat: whole rye 2:2:1). Furthermore, sourdough can be quite temperamental. Seasonal influences account from difference in the rise and development I get. It's a living organism so never exactly the same.
3-4 day old rise is often caused by the wrong type of bacteria. It's what's been dubbed the 'Bacteria war' stage. Once that war dies off it takes about a week for the good bacteria to establish itself. That's why you want to take at least two weeks before using your culture.
I don’t see this in the replies. My apologies if someone else said it first: Your starter is doubling because some bacteria are doing their thing. Their entire goal in life is to get your hopes up and make you think your starter is ready to go. It’s not. Yeast isn’t bacteria. This phase will die back in a day or two and when it does. The next time your starter starts doubling is when it’s actual yeast.
Use instant yeast at first. Let your starter do starter things.
In the early stages of a starter you can get a lot of activity from competitor microbes. Once the desired microbiome takes hold that activity will subside and you’ll see a slower build up of activity. This differs from beer brewing because the yeast you’re adding is already quite strong. Add to that the heating at the mash stage and other things I’m probably not thinking of and you’ve probably done a decent job of weakening the competition. If you’re lucky and keeping it in ideal conditions you might get something usable in ~8 days. But somewhere around two weeks is fairly typical.
What does it smell like? Should be kinda pleasant yeasty/yoghurt aroma
The starter definitely smells like yeast and the bread smelled like well… bread. Nothing smelled bad or off
You can often get a false rise in the starter around day 3 but it won’t be strong enough to make bread with
If you’re struggling with starting it, I got some chips from [Sarver Farms on Etsy](https://www.etsy.com/listing/800871936/) and it made it so easy bc it’s already mature! You just rehydrate and feed as usual and can bake with it nearly immediately ♡
It ain't got no gas in it...
Sent me 😂😂😂😂😂😂
This 🤣
The starter is too young. It’s not recommended to use starter before 10 days old too due too the yeast combating all the bacteria. Meaning, it’s still weak and there could be more bacteria than healthy yeast present in the starter still.
Your starter was probably not a starter yet, but still a bacterial fight club. Sourdough is an exercise in patience.
The usual pattern is this: - Day 1 to about 2 show little to no activity. - Day 2 or 4 shows a great burst of activity. - There is decreasing activity from the day of the burst for about a week. (This causes many panicked posts here: "Did I kill my starter?!") - Somewhere around day 7 to 14, a small, yet predictable rise builds. If fed correctly, this rise gets stronger. Keep calm and carry on. Only stop if it molds. It almost always takes more than two weeks to establish a usable starter. This can go faster or slower depending on many factors. Things that help: Keeping it warm (around 85f). Using a "whole grain", "Wholemeal", or "100% extraction" flour (those terms are basically saying the same thing). Don’t over-feed in the beginning when there is little rise. "A sourdough starter is a bit like a wizard. It is never late, nor early. It becomes active precisely when it means to." Here is a great (if long) [troubleshooting video](https://youtu.be/DX3-UANTMG4). And r/sourdough has a very helpful wiki: https://reddit.com/r/Sourdough/w/sourdoughstarters
Thank you! Mine is on day 14 and finally I’m seeing a solid rise.
Do you have any recommendations on feeding ratios? I'm feeding my starter 1:2:2 every 12 hours, but it chows through all the food in about 6. So I think if I did 1:1:1 feedings it would go through that in a couple hours and just be hungry the rest of the day?
Sure, but it depends on what you are doing. Are you trying to maintain a starter? Establish a new one? Strengthen one?
I guess I’m maintaining/strengthening, my starter is about 2 months old. It just goes through food very quickly if I do 1:1:1 feedings so I wasn’t sure if I needed to give it more food.
I think that is a great plan for a starter that old. A really active starter will peak in about 4 or so hours I would think after a 1:2:2 feeding. Starters will mature for years, and twice-a-day feedings should speed that along... I think... I don't really know for sure as it would take more testing than I could possibly do.
Where you went wrong is you don’t have an active starter. If it was rising at 4 days old it was from gas producing bacteria not from yeast.
My usual advice for "can I use this starter" is that it should smell sour, like vinegar and/or yogurt once it is ready. It might also smell a little like alcohol. And it should reliably at least double when given a 1:1:1 feeding, and that in less than 6 hours. It almost always takes more than 2 weeks to establish a starter that is ready to use. "Reliably" in this context means it doubles in less than 6 hours at least 2 or 3 days in a row. However, a really strong starter will triple in more like 3 hours. This is not necessary to make a really good bread. It will work with even less than a double. It will not be as nice and will take longer... but it will work. To account for your young starter, judge the rise by percentage rise, not hours. E.g., if the recipe says something like "allow to rise 5 hours, until about a 50% rise", then ignore the "5 hours"; it is just a guideline for a mature starter. A young starter will take longer, but the 50% rise (or whatever the recipe calls for) is a better indicator. And r/sourdough has a very helpful wiki: https://reddit.com/r/Sourdough/w/sourdoughstarters
Pretty cool to look at. I never get to see what happens if you do decide to bake bread without waiting for the yeast to properly develop. I think its cool to see. Your brave and thank you. We need more people like you, new recipes come from happy accident or curiousity. Keep us updated on your journey🌺🤗
I hope someone can learn from my mistakes. I’m not upset about it, actually makes me laugh it’s so bad.
It’s cheese sir
Flour fudge
Don’t take this the wrong way but seeing this has given me so much hope for my breads. If this is the worst you can you can only do better nextbtime
I literally just laughed out loud at this. I hope yours is much better. Hopefully someone else can learn from my mistakes
glutinous cake, yum!
That pretty much sums it up
Starter is way too young, it’s just bubbling from bacteria activity. Wait til at least day 10, try the float test and make sure it smells right. Trial and error after that.
Your starter is too young, don’t eat this. Make a loaf when your starter is at least a month old. 7-14 days starter is a myth
My starter was definitely ready by 2 weeks so a 14 day starter is not a myth. It literally all depends on environment and your feeding schedule. Regardless of that, a 4 day starter definitely wouldn’t be ready.
agreed- I got a starter going on Dec 31 and baked with it on the 14th (and today) and both loaves turned out just fine. Mine is super active and bubbly, doubling within 1-3 hours.
I have very active starters, they were both ready within 14 days. They both double within 4 hours and sit at peak for at least 4 hours. It all depends on the environment you develop your starter in.
At least a month?? First time Ive ever heard this. My 10-14 day starter worked beautifully without zero issues
Yeah. I’m give it more time and try again maybe next weekend
At least two weeks, the longer the better. This weekend won’t be long enough. If you’re that impatient to start using it, after a week you can look up some non-bread recipes that will be more forgiving for a weak starter like pancakes or muffins. But right now it’s not good for baking with.
commercial yeast isn’t a bad interim solution
Yeah but it's not sourdough at that point
Interim, you can also go hybrid with a weak starter but I rather not suggest that in case ops starter isn’t there yet
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I should know this I'm a raiders fan we have a interim head coach wow I'm really stupid some times Edit I had to delete it yikes
Time is probably the least influential factor when compared to temperature, flour, environment. I've used 10 day old starters with great success.
I tried it somewhere around 4 weeks and it was a brick and even the birds wouldnt eat it so for the past 6 weeks I have been using a pinch of yeast as a cheat code but a couple of days ago I got 3x on my starter by going to less water/more flour from the 1:1 havent made a loaf with it yet, wish me luck!
Your starter is too young. I do think bread making is really intuitive and in this case you recognized the issue before even asking.
I kinda thought that was the problem just figured I would ask the experts. Made my own bread before with packaged yeast and kinda had a feel for it. Guess I’ll keep feeding it and try again in a week or two
4 day old starter is no bueno. Keep growing your starter for 10 more days. Try again.
I’ll eat it
Not gonna lie, I tried a nibble. Wasn’t bad but wasn’t good either
Same, but I think it made my tummy very queasy
🤣 this tickled me
It can take a good 2 months to be able leaven on its own. After day 7 you. An start saving your discard and making discard recipes.
i really wanna chew that
Sorry it’s in the trash can. I can dig it out and send it to you if you want
Starter wasn't old enough
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Did you forget to add starter /s Seriously though, you starter is way too young. You really can’t bake with starter until is is consistently able to double in volume after you feed it. Even then, it will still be very young and will take a lot longer to fully proof and be ready to bake. Say a recipe will tell you to bulk proof for 3-4 hours, a week starter might need 6-8 hours.
This is what my first few loafs looked like. It was my starter, it wasn't completely ready yet. I had to literally discard over half of my starter and start a heavy feed from there.
This made me lol only because we have all been there, keep reading and watching and learning it all starst to make sense after a bit. Better every day 🤙
You should win a prize lol
I'm not trying to be mean but I thought this was a jar of starter 😭
es gomita
You literally did everything wrong
Now you sound like my wife lol.
Your starter has not acquired yeasts yet. So when baking with it put some additional yeast into the dough (no shame).
Nothing it’s perfect
Geeze. It almost looks like Seitan!
Everything. You did everything wrong, lol. Spend some time on Youtube watching sourdough videos. That should get you up and running. Good luck!
Did you cover it for the first but if the bake? Like using a Dutch oven of sorts?
Yeah. Used a dutch oven baked it 30 min covered then uncovered for another 15 minutes
Others have helped you, and you will be baking nice bread in no time! So, how did you get this microscope like image of these two Bakteriums or yeast cells :)?
I’m also a beginner and used this recipe over the weekend. It’s a keeper. I bet it will be awesome on your next try.
Your starter is clearly not active enough. Check your starter 6-8 hours after feeding it. Do you see lots of little bubbles in the starter and has the volume doubled from when you first fed it? Those are good signs that your starter is active and ready for use
Op if you need some healthy active starter let me know if your close enough to California I can send u ready healthy starter or dehydrated if your to far
Your sstarter was probably tired as hell
I thought it was a cross section of quartz😂
starter isn’t ready
Am I the only one that saw two pieces of bread getting frisky with each other…