I feed my starter at a 1:1:1 ratio and it’s currently on day 18. Lately, I’ve been noticing a white dry layer forming on top every day and kind of bubbles too. My kitchen has also become much hotter recently because of the weather change.
Is this just the starter drying out from the heat, or is it something I should be concerned about? What should I do to prevent it?
I’ve been feeding my sourdough starter at a 1:2:2 ratio since Day 11. It has bubbles throughout the jar (except sometimes on the top layer) and rises consistently, but it still doesn’t fully double in size.
Current feeding:
- 20g starter
- 30g wholemeal flour + 10g AP flour
- 40g water
The starter smells fruity/fermented and rises and falls little. I make 24hrs feeding so it forms a white oxidized dry layer on the top by the end. but I’m unsure if it’s strong enough for baking yet.
Is this considered bake-ready, or does it still need more strengthening? What would you recommend I do next?