So you don’t feed it twice a day, everyday? Just keep it in the fridge till you want to use some then feed once or twice and it reinvigorates?
Nice!
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Yeah thats what I do - bake a couple loaves, then feed and throw it in fridge for stasis. Ive left it for months before!
I wouldnt do the fridge until you get it thriving enough to get a good loaf. Feeding twice a day sounds like the process to get it started from scratch. With my culture I just feed every day or two until its bubbly and airy, then good to use. Im pretty lax and its been good ha.
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Thank you buddy for that information! I’m hopeful that it works out, because I need more bread and carbs in my diet. Ha!
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Yup for sure! Sourdough is much healthier too than normal bread yeast - probiotics and it also is easier for your body to process. It can take awhile to get the dough to rise - I usually do 4 stretch and folds 30min apart, then it can take anywhere from all day to 18hrs or so to rise before I put in the fridge for a day before baking. Especially in winter it takes longer.
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I wish I could say I did have some tips, mostly just failure to launch to be honest, been having trouble with my labs lately too. The god of fermentation must be angry with me for some reason
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You must pay penance to Raugupatis!
Raugupatis is known as the God of fermentation . Raugutiene is Raugupatis partner and she is known as the Goddess of beer.
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The only worthy sacrifice I can think of is pouring out a 40oz.
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Which one is that?
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Why, that’s the one without the titties my good man!
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Stardawg Guava x SSDD
Sourdough starter didn’t see a great deal of activity on day 3. Slight rise and fall. Starting 12/12 day 4 feeds today.
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Both looking great! Did you save snips of the guava x ssdd?
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It was a pain, but yes I got a cut to root and it’s probably gonna stick around for a while.
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Maybe we can trade something down the road 
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Sure, buddy! Let’s let it grow a bit and we’ll go from there!
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I feed my starter once a week. I let it rise up until doubled, then put in fridge. Works great. 25g old starter, 50g AP white, 50g stone ground rye, 100g water. Check out Joshua Weissman’s sourdough starter video on YT if you haven’t already. I followed his method and it worked very well. I also had a starter (SF sourdough) from Sourdoughs International, but it did not make as good a bread and took forever to rise, so I threw it out. Once you have a good culture going, it is not necessary to feed daily.
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Thank you for all the information! Yeah I’ve been watching his YT tutorials and printed up a hard copy of the tutorial to follow. So far so good. Starting day 5 tonight with the same 75g mix, 50g rye, 50g AP, 115g water twice a day. Not much activity these past couple days, but I’ll just keep feeding it and feeding it and feeding it.
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One day it will just take off. Mine bubbles and doubles (very little toil and trouble) in 6 hours after mixing, then I put in fridge.
I make levain as needed from the culture when making bread, which is like taking a small amount of your culture from the fridge, and feeding it. The levain usually fully rises almost tripled in 6 hours, then I mix the dough. After 2 hours of stretch and folds every half hour, and 2 more hours of bulk rise, I shape loaves and put them in bags in the fridge overnight, for 12-14 hours, then i take straight from fridge and bake. Very good results - but - I had to learn a lot and fucked up some bread before I started figuring it out - just like when I grow herb. LOL
I have a DIY proofing box made from a seedling heat mat + PID controller, over a piece of styrofoam/foil board, with an inverted throwaway cooler over that. I set it to 80F and put the culture/dough in there on a rack. Perfect in winter 'cause I keep the house 68F.
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Just saw this 2023, new year sourdough start! Who’s with me! and thought y’all might want to check it out! 
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