u/Cfagala

I almost gave up and now I’m having a blast! How does she look?

100 grams of starter, 100 grams of warm water, 100 grams of bread flour

475 grams all-purpose flour
100 grams starter, active and bubbly
325 grams water
10 grams salt, 2 teaspoons

Cover & let rest after mixing for 30 minutes

Three stretch and folds, 30 minutes apart

Cover with plastic wrap or damp towel until dough has doubled. 8-12 hours (can vary) I did mine for 11ish hours because I did it overnight and was not waking up early lol BF on kitchen counter at 71-72 degrees

Shaped by lightly dusting counter with flour and rolling the dough up and spinning

I let the dough sit out for 10-20 minutes on the counter before putting in bowl

Transfer to a bowl and cover with plastic wrap. Refrigerated for 4 hours (originally it called for 12+ hours but I did not have time)

Preheat Dutch oven at 500 for 1 hour

Score immediately after removing from fridge

Transfer to parchment paper and put into preheated Dutch oven

Bake with lid on for 20 minutes

Turn down heat and bake with lid off for 10-15 minutes

First two pictures are of the one I made today (recipe below) and the third pictures is the inside of the only other “successful” (ie edible lol) loaf I’ve made)

Any advice? Comments? I spent the first little bit of my journey so frustrated and stressed but I feel like I’m trying to figure out how to make it enjoyable and doable for me

100 grams of starter, 100 grams of warm water, 100 grams of bread flour

475 grams all-purpose flour
100 grams starter, active and bubbly
325 grams water
10 grams salt, 2 teaspoons

Cover & let rest after mixing for 30 minutes

Three stretch and folds, 30 minutes apart

Cover with plastic wrap or damp towel until dough has doubled. 8-12 hours (can vary) I did mine for 11ish hours because I did it overnight and was not waking up early lol BF on kitchen counter at 71-72 degrees

Shaped by lightly dusting counter with flour and rolling the dough up and spinning

I let the dough sit out for 10-20 minutes on the counter before putting in bowl

Transfer to a bowl and cover with plastic wrap. Refrigerated for 4 hours (originally it called for 12+ hours but I did not have time)

Preheat Dutch oven at 500 for 1 hour

Score immediately after removing from fridge

Transfer to parchment paper and put into preheated Dutch oven

Bake with lid on for 20 minutes

Turn down heat and bake with lid off for 10-15 minutes (need to watch as my oven is finicky and likes to burn quicker 😵‍💫)

Let rest for 1+ hour before cutting

First two pictures are of the one I made today (recipe below) and the third pictures is the inside of the only other “successful” (ie edible lol) loaf I’ve made)

Any advice? Comments? I spent the first little bit of my journey so frustrated and stressed but I feel like I’m trying to figure out how to make it enjoyable and doable for me

100 grams of starter, 100 grams of warm water, 100 grams of bread flour

475 grams all-purpose flour
100 grams starter, active and bubbly
325 grams water
10 grams salt, 2 teaspoons

Cover & let rest after mixing for 30 minutes

Three stretch and folds, 30 minutes apart

Cover with plastic wrap or damp towel until dough has doubled. 8-12 hours (can vary) I did mine for 11ish hours because I did it overnight and was not waking up early lol BF on kitchen counter at 71-72 degrees

Shaped by lightly dusting counter with flour and rolling the dough up and spinning

I let the dough sit out for 10-20 minutes on the counter before putting in bowl

Transfer to a bowl and cover with plastic wrap. Refrigerated for 4 hours (originally it called for 12+ hours but I did not have time)

Preheat Dutch oven at 500 for 1 hour

Score immediately after removing from fridge

Transfer to parchment paper and put into preheated Dutch oven

Bake with lid on for 20 minutes

Turn down heat and bake with lid off for 10-15 minutes (need to watch as my oven is finicky and likes to burn quicker 😵‍💫)

Let rest for 1+ hour before cutting

Toast Malone’s first loaf!

She tastes delicious but any advice based off the pictures? Total newbie here

So I was a curious if a homemade or a store bought starter would do better and I fear a week in I’m just overwhelmed with starter 🤣 I’m in the process of my first loaf, but is there any reason to keep both? Is baking with discard worth it?

I fed both of these at noon!

One on the right is Captain Sourpants from Amazon and the left is just water & all purpose flour

Day 5 of reactivating a starter - will be the first loaf! Fed about 5 hours ago and it grew from the black band.