First timer here! I started with a 1:1:1 ratio, but it was a little too watery, so I have been eyeballing my measurements now and get a good rise in 4-6 hours. The starting point is the top of the measurement band. Is this how it is supposed to look and is it ready to bake?
My starter was rising pretty quickly so I started feeding it twice a day, (7am + 7pm) but now I’m wondering if it’s ready to be put in the fridge and fed once a week? What are next steps regarding feeds / storing?
I made discard crackers that came out yummy, and I plan to bake my first loaf this weekend so I want to make sure I’m on the right track here.
u/Humble-Aerie9498 — 24 days ago