u/konchans_knee

Hello!! I'm back. I've been taking good care of Kevin and I watched him closely. I skipped in total 2 days of feeding and two days ago fed him and he started going up again like crazy.

The picture was taken about 4 hours of feeding and it still has that dome shape on top. It built a slightly sour smell over the past few days. This is now day 10 of this starter.

My question is when I can start to put the discard into a separate jar in the fridge for discard recipes. I'm already looking forward to doing some of those! I saw one forest discard waffles or pizza. Would that even work?

Anyways... thanks for the help in advance!!

I made this starter on Sunday from scratch. I started with 50 grams rye flour and 50 grams water. I got this in a book for baking bread. On monday it rose almost triple but after feeding that night, it barely did anything and this is it today. Throughout the day it did a tiny bit but that's what it is after 24 hours.

There are some small bubbles and just a few big ones. I didn't try to stir it and it doesn't really smell how they describe it. To be honest, I can't even describe the current smell.

What should I do? I had a starter before but it started molding at day 14. I read on TikTok that I shouldn't have fed it on day 2 and just let it go hungry for 24-48 hours. I feed once a day. I know I should've researched more but I keep hearing different things.

Some say a 1:5:5 ratio is better or a 1:3:3 or something like that. Can someone explain? Right now I feed it a 1:1:1 ratio.