u/Effective_Farmer_119

Hi. I am starting to experiment with discard crackers. I used the recipe from Maruizio Leo's The Perfect Loaf, where flour is added. They came out great, also wonky and uneven, and I did bake them more than he said to, but everyone still loved them. I'd love to hear other people's thoughts: Do they come out better using a recipe without added flour, where you don't have to roll them but just spread them out? Or with the flour added, do you refridgerate them before rolling and does that matter; King Arthur's recipe does this but Leo's does not. What are your favorite flavorings and toppings, and what will burn? Thank you for the advice or discussion!

I started my starter 11 days ago. Except for the second or third day when it made a false start, it has only risen just over the line. It looked fine, with some tiny bubbles, but wasn't doing anything.

Yesterday I decided to put it into a smaller, more narrow glass jar. I fed it around 8 am. It didn't look much different than it ever did when I went to sleep. When I woke up this morning it magically had doubled. Finally!

I fed it again this morning. Four hours later it has already doubled.

--***My important question: When do I feed it again? Do I just let it fall, and do a second feeding tonight when I go to bed? Do I wait until tomorrow morning so I'm just doing one feeding a day? Do I feed it again sometime during the day today (or soon, because it has doubled) because it has run out of food and I want to keep getting it stronger?

Details: I leave it out in 70 degree kitchen, sitting near my hot water heater and it stays around 80 degrees maybe. I have been doing 1:1:1, using King Arthur All-purpose and King Arthur Golden Whole Wheat Flour. For a while I was using Bob's Red Mill organic dark rye instead of the whole wheat. Measuring in grams. 30mg starter.

I had started doing a feeding in the morning and at night, but nothing was happening at all, so I switched back to one feeding a day.

Thank you!

**Edit: I WAS following the instructions for making a starter on the King Arthur website. They suggest having two feedings early in the process, so I was doing that. But many people here say it should only be one feeding early in the process, so I stopped doing that. Honestly I am very confused by getting such differing information.

My own first-time starter is about a week old. I've learned that a great sourdough bakery nearby will sell me some of their starter, and I am tempted. I also don't want to give up my own at this point. What could happen if I mixed some of theirs with mine? Would it give mine a boost getting ready?

I just got back from Stockholm and am craving cardamom buns and that amazing brown seeded bread. I know there are several books out there but looking for opinions on what you have, what you don’t like, and what recipes from the books you think are outstanding. Thanks!