Warning: My old way to handle a sourdough starter versus using a digital scale

I used to feed my starter by just adding a rough cup of flour and some water. Last week I finally got a digital scale and measured everything out by grams. The rise I got after 3 days was totally different, way more active and even. I learned my old eyeball method was probably way off on the hydration. Has anyone else seen a big change after they started weighing ingredients?

4 comments

4 Comments

keith_owens325d ago

My starter was basically a science experiment gone wrong.

tessalane25d ago

My last starter smelled like feet but made the best sourdough ever.

the_shane25d ago

Guess my starter was just really thirsty all those years. Turns out my "cup" of flour was more like a sad little handful. Who knew baking could be so picky about math?

the_jessica7d ago

Honestly, I thought scales were just for people who were too fussy. Seeing that steady, strong rise after weighing things out proved me totally wrong. My starter just needed the right balance.