u/reavniki

Hi everyone! I went blueberry picking recently, & this is my first attempt at making a fruit custard pie (& first custard pie in general). I’m wondering if it’s done or if it’s overcooked? This was baked in what I presume to be a 9” premade pie crust (it did not specify the size on the package, but is 8.5oz by weight). I used Laura Vitale’s recipe for her blueberry custard pie & baked it in my Breville toaster oven at 350F for 1hr & 25min.

The internal temp was 212, the fruit was very bubbly, & it domed a decent amount but was quite jiggly all over. It’s been about an hour since it came out of the oven, & it has sunken in & does not really jiggle anymore. Could this be under, over, or just cooked? Haven’t tried it yet to say for certain.

What we’re looking like going into day 10 of feeding! I guess the microbes really loved the flour blend that I put together last night. Any tips & tricks on how to keep a 100% whole grain/whole wheat starter as strong & healthy as possible are wanted & appreciated!

On day 9 of this starter & it hung out in my Brod & Taylor sourdough home at 78F for around 19 hours or so (pictured above). Smelled like acetone straight off the bat, but after wafting/waiting for maybe 5-10 sec it smelled more like sweet yeast. Today, I stirred it well & discarded all but 30grams & fed it with the following:

75 grams sparkling mineral water
40 grams BlueBird Grain Farms Organic Whole Grain Hard Red Wheat
20 grams BlueBird Grain Farms rye flour
20 grams rye flour from Fairhaven Mill
10 grams Cairnspring Mills Organic Expresso Bread Flour

Has anybody had good success using different blends of flours? I added a little bit of the bread flour just because it’s very high in protein & has lots of gluten. Could this also help with getting more rise out of my starter instead of using 100% whole grains? All of these I used today are local to me, which I just did as a fun experiment & because the flour is beautiful.

Hi all! This is what we’re looking like going into day 9 of my starter journey after it’s been sitting in my sourdough home for a couple hours at 78F. It’s been interesting/ confusing what guidelines to follow since everyone seems to follow a different set of “rules” based on what works for them? I put it in my new sourdough home (Brod & Taylor since I live in Seattle & my house feels relatively cool even in the summer time rn, but will have to buy a thermometer to really confirm air temps) tonight at 78F to ferment. It’s been being fed with a blend of Bob’s red mill dark rye, locally milled rye, & stone ground whole wheat flour from bobs red mill at a 1:2:3 ratio (carryover starter:sparkling mineral water:flour blend. Tonight before feeding, it smelled like yeast combined with alcohol? Mostly yeast, & then when I mixed it to discard/feed, def smelled more sour underneath the top layer. Is this a normal progression for such a new starter?

Hi all! This is what we’re looking like going into day 9 of my starter journey after it’s been sitting in my sourdough home for a couple hours at 78F. It’s been interesting/ confusing what guidelines to follow since everyone seems to follow a different set of “rules” based on what works for them? I put it in my new sourdough home (Brod & Taylor since I live in Seattle & my house feels relatively cool even in the summer time rn, but will have to buy a thermometer to really confirm air temps) tonight at 78F to ferment. It’s been being fed with a blend of Bob’s red mill dark rye, locally milled rye, & stone ground whole wheat flour from bobs red mill at a 1:2:3 ratio (carryover starter:sparkling mineral water:flour blend. Tonight before feeding, it smelled like yeast combined with alcohol? Mostly yeast, & then when I mixed it to discard/feed, def smelled more sour underneath the top layer. Is this a normal progression for such a new starter?

Hi all! This is what we’re looking like going into day 9 of my starter journey after it’s been sitting in my sourdough home for a couple hours at 78F. It’s been interesting/ confusing what guidelines to follow since everyone seems to follow a different set of “rules” based on what works for them? I put it in my new sourdough home (Brod & Taylor since I live in Seattle & my house feels relatively cool even in the summer time rn, but will have to buy a thermometer to really confirm air temps) tonight at 78F to ferment. It’s been being fed with a blend of Bob’s red mill dark rye, locally milled rye, & stone ground whole wheat flour from bobs red mill at a 1:2:3 ratio (carryover starter:sparkling mineral water:flour blend. Tonight before feeding, it smelled like yeast combined with alcohol? Mostly yeast, & then when I mixed it to discard/feed, def smelled more sour underneath the top layer. Is this a normal progression for such a new starter?

Hi all! This is what we’re looking like going into day 9 of my starter journey after it’s been sitting in my sourdough home for a couple hours at 78F. It’s been interesting/ confusing what guidelines to follow since everyone seems to follow a different set of “rules” based on what works for them? I put it in my new sourdough home (Brod & Taylor since I live in Seattle & my house feels relatively cool even in the summer time rn, but will have to buy a thermometer to really confirm air temps) tonight at 78F to ferment. It’s been being fed with a blend of Bob’s red mill dark rye, locally milled rye, & stone ground whole wheat flour from bobs red mill at a 1:2:3 ratio (carryover starter:sparkling mineral water:flour blend. Tonight before feeding, it smelled like yeast combined with alcohol? Mostly yeast, & then when I mixed it to discard/feed, def smelled more sour underneath the top layer. Is this a normal progression for such a new starter?

Hi! I just got into making sourdough starter & live in the PNW area (Seattle). No measurements, just eyeballing it all according to what I’ve listened to so far in TikTok, & this is what my starter is looking like at just around 30 hours after beginning the process. I’m using room temp bottled sparkling mineral water from Whole Foods (it only has 15mg sodium for the whole 1 liter bottle), & Bob’s Red Mill stone ground whole wheat flour. I waited around 26 hours to feed it, & have attached a pic of how much of a “false rise” it gave me only 3 hours post 2nd feeding. I temp checked it at that 3 hour mark & it’s reading 71.6F while living in my laundry room window sill all day/night. Any ideas for how to keep it as healthy as possible? I’m from the Bay Area & am chasing the flavor profile of the bread from there!