Appreciation post: my sourdough starter finally works after six months of flat loaves

I used to just mix my starter with flour and water whenever I remembered, maybe once a week. My bread always came out dense and sad. About two months ago, I started feeding it the same time every morning, using a kitchen scale to get exact 100 gram portions. The difference is crazy, it actually bubbles now and my last three loaves had proper holes. Has anyone else fixed a baking fail just by being more precise with one small thing?

3 comments

3 Comments

cole_mitchell571mo ago

Six months of flat loaves sounds like a special kind of pain. Weighing flour at the same time every morning though, that's a whole project. It's just bread, not a science experiment. Guess if you have that kind of time to kill.

martin.tyler1mo ago

Read an article once about how humidity changes can mess with flour weight. That level of detail probably matters if you're chasing perfect consistency. Most people just need something edible though.

beth_anderson1mo ago

Honestly that precision is what turns a chore into a hobby. You stop fighting the process and start working with it, which is way more fun. It stops being about just making food and becomes a skill.