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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?
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keith_owens35mo ago
My starter was basically a science experiment gone wrong.
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tessalane5mo ago
My last starter smelled like feet but made the best sourdough ever.
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the_shane5mo 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?
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the_jessica5mo 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.
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