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Learned more about my starter in 10 days of weighing every feed than in 2 years of eyeballing
Got a cheap kitchen scale at a garage sale in Toledo for $3 and started weighing my flour and water instead of scooping by feel. After 10 days I finally saw the pattern: my starter was peaking at 4 hours in July heat but I kept feeding it on a 12 hour clock. That mismatch is why half my loaves came out flat while the other half were fine, I was baking it either hungry or past its prime and never knew which. Now I mix at night and bake in the morning and the crumb is way more even. What tells you your starter is ready, the domed top, the smell, or the float test?
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marktorres6d ago
Wait, you got a scale for three bucks at a garage sale in Toledo? That is wild luck, and it totally changed how you read your starter after two whole years?
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