TIL my sourdough starter does way better with a 1:2:2 feeding ratio than the 1:1:1 I was using.

The higher hydration made it way more active and my loaves in Denver have doubled in volume. Anyone else find a specific ratio that just clicked for their starter?

3 comments

3 Comments

tara74527d ago

Just attempted a 1:2:2 feed last night and honestly my starter went full on volcano mode, bubbled right over the jar lip and made a huge mess on my counter lol. I'm clearly a professional baker over here. But the crumb on my last loaf was way more open and airy so I guess the chaos is worth it. Denver altitude sounds rough though, glad you found something that works there.

adam_robinson27d agoTop Commenter

Switching to a 1:2:2 with warmer water helped me stop the overflow without losing the open crumb.

verap5212d ago

Honestly I've had way better luck with a stiffer starter and cooler water, that volcano stuff is just lost dough and flavor. Adam Robinson might have found a trick for Denver but down here at sea level warm 1:2:2 gave me a starter that smelled like nail polish and collapsed every loaf.