When you say proof overnight, is that at room temperature or in the refrigerator?
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Sorry room temperature. Like on a counter. If you want your starter to produce more activity. Put it above something like a fridge for more heat.
Thanks! Most of the SD recipes require 18-24 hours of various steps to complete. What strain is your starter? My is from the 1847 Oregon trail that I started back in 2013. Looking for the San Francisco starter.
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I never sought Any particular ones out. I started one in the beginning of covid. And that one is north shore start. This one was started on new year day this year. Called penal colony. Lol. I have always been bothered how they change according to the climate they are in. I have a thought this would make it not original anymore. I’m not quite sure on this. Does yours go back to 1847? Lmk if you have flakes 
a sourdough start trading thread would be cool.
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Going to be awesome!!!
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I hope so so haven’t made it in awhile but should be tasty 
@Pawsfodocaws
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It was sent to me as flakes. I could send you some to base your starter on. Or here is the link, http://carlsfriends.net/
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It’s looking good!
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Alright now for the grilled cheeses!!!
I wish! but sadly I can’t do gluten 
and gf bread is wack 
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May not be as wack as you think?
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Oh going to have to give this a try!
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Awesome glad to hear!. I’m intolerant to it. Not completely bad off…
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Hell yea!!! Chester makes some good ones. I love them with brown gravy and Texas Pete.
Get down with your southern style.
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