My sourdough starter finally cooperated after one comment about my feeding schedule

I'd been fighting with my starter for about 6 weeks, it kept turning hoochy and flat no matter what I did. Then a lady in a local baking class in Portland told me I was probably feeding it too much water, like my 1:2:2 ratio was too slack. I dropped to 1:1:1 and let it sit an extra 2 hours before baking. First loaf came out with a perfect ear and open crumb, honestly teared up a little. Anyone else find that a tiny ratio tweak fixes what feels like a month of mystery fails?

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fox.skyler3d agoMost Upvoted

Feeling that tear-up so hard. I spent two months with a starter that smelled like nail polish remover every single morning and I almost threw the whole jar in the trash. Then I cut my feed back to 1:1:1 and started using cooler water and it just clicked like a light switch. That first perfect loaf made me want to call my grandma and apologize for every time I said baking was just following instructions. It's wild how one tiny number change can make you feel like you've been doing everything wrong for no reason. Glad your starter finally decided to cooperate, that win tastes better than any store bought bread.