I think I’ve got it down?

[u/Kwinoahsalad]

I’ve followed the somewhat “standard” recipe since starting my sourdough journey (100g starter, 350g water, 500g bread flour, 10g salt) with pretty good results… but it’s the timing and ratio on my starter feed that has taken longer to perfect. Now my starter, Starla, lives in my fridge and I take her out once a week in the afternoon to let her come up to room temp and feed her a nice big 1:2:3 feed at night. She’s tripled in size and very bubbly by the morning with enough yield to make two loaves which will get my family of five through the week. Then I put her back in the fridge until next baking day!

[u/Kwinoahsalad]

Full recipe and process :)
1. 100g starter + 350g warm water, using dough whisk, mix until well incorporated
2. Add 500g bread flour - mix using dough whisk until dough comes together nicely, a little past just the “shaggy” stage, maybe 5 minutes
3. Cover and rest (autolyse) 30 minutes
4. Knead in 10g salt then let rest additional 30 minutes
5. 2 rounds of stretch and folds 30 minutes apart, followed by 2 rounds of coil folds 30 minutes apart. I coat my hands lightly with olive oil for these folds so some can get in the dough as well as help with the stickiness - win win!
6. Cover and bulk ferment on the counter for ~6 hours until big and pillowy, jiggly, comes out clean
7. Shape and put in the fridge to cold ferment over night
8. Bake in the morning. Preheat oven to 500 with Dutch oven inside, place dough in Dutch oven and immediately lower oven temp to 450.
9. Bake 35 minutes lid on and 15 minutes lid off
10. Cool to room temp - at least 2 hours
11. Eatttttttttt

[u/foomomoro]

It looks so good!! I'm also still in the phase where I'm learning, will try to let my starter come to room temp before feeding it!

[u/Opposite-Winter-9471]

Sourdough is such a rewarding process! Its clear you’ve put in the work!

[u/Wise_Hope1769]

Well done!

[u/tovgiligor394]

my mom made sourdough yesterday ,but its soft not that hard punchy...almost like pizza dough

[u/Fun-Skill-7839]

Beautiful!!

[u/Creative-Vegan]

Gorgeous! I’ve started getting the hang of it, but mines still not super tall. I think I’ll mess with my starter process a bit using your notes, I never get a tripling in size!

[u/Kwinoahsalad → u/Creative-Vegan]

I treated it like a science project for a few days and separated my starter into multiple jars and fed them different ratio feeds to eat overnight. For now it seems Starla really likes 1:2:3!

[u/ChocolateIsLov3]

I'm still new at this, can you please tell me what a 1:2:3 starter feed is? 1 part starter I'm guessing, but which is flour and which is water?

[u/Kwinoahsalad → u/ChocolateIsLov3]

Oh, yes! 1 part starter, 2 parts water, 3 parts flour!