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Rant: I hit 2,000 loaves on my starter log and realized I've been wasting flour for months
I started keeping a little notebook when I began baking sourdough back in March 2023, mostly just jotting down hydration and room temp. Last night I added up the tally and hit loaf number 2,000. That's about 50 lbs of wasted flour in the first four months alone, all because I kept feeding my starter on a fixed schedule instead of watching how it actually rose. Now I only feed when it peaks, and my bulk ferment time dropped from 6 hours to 3. The weird part is my best loaves all came from weeks where I skipped a day of feeding entirely. Anyone else keep a baking log, and did yours ever show you something you didn't want to see?
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