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You're currently feeding your starter APPROXIMATELY 2.5oz flour and 2oz water. This means your starter is UNDER 100% hydration...and that's not really an issue for this recipe. (Overhydration is more problematic than underhydration. So you CAN use your starter to make this recipe with success, but your rise times will be less and you'll risk overproofing.) But you're having to feed your starter REGULARLY if that's the only amount you're feeding. This means your starter is active because it gets fed on the regular schedule. It will ferment the dough quickly, which means less flavor. And it means you're having to feed your starter too often to be practical and lazy. Don't do that. You don't need to be doing it. Feed less often, and larger feedings. Easier. And your breads will have more flavor. To correct your hydration, discard all but 4 ounces of your starter. Put it in a big container and feed it 12 ounces of flour and 12 ounces of water. (Be sure the container has room for that amount of starter to double.) Give it 6 hours on the countertop, then put it in the fridge. Now you should be closer to 100%. Then, don't feed it again until you're almost out and need to make more.

The Amazing listing says: "Talking kitchen scales - big numbers with clear loud voice." The brand name says Cirbic, spelled C, I, R, B, I, C.

Your starter's texture is irrelevant if you are feeding it equal weights of flour and water each time. Each flour has a different hydration capacity, and each starter has a different acidity level, which destroys gluten and makes a starter thinner. Don't worry about your texture, as long as you're feeding equal weights of flour and water.

@@ultimatefoodgeek definatly feeding equal water and flour. Thank you.

The rule is not to rise for 12 hours. The rule is to rise until your dough is double. No recipe can tell you when that will happen. For most people with room temps in the 70s, the rise will take about 12 hours. At warmer room temps, the rise will be faster. You'll have to mix it up and watch it. As soon as it doubles, shape it into a loaf. Your second rise will need to shorten if your first rise is shorter than 12 hours. Rise the second time until the loaf is about 80-90% double, and then bake.

I'm sorry this didn't work for you. But it's EXTREMELY unusual for this to not work. Fermentation is science, and it's a dependale result. If you inoculated your fresh milk with a bacterial culture, and some other spoilage bacteria crowded it out...that likely indicates there was an established colony of spoilage bacteria in your milk in the first place. It would not have been safe to drink in the first place, so there was no waste of money. Drinking that milk would have made you sick. What I THINK really happened here is that you assumed the smell of your fermented milk was "rotten milk" but it was perfectly fermented. Warm, room temperature fermented milk smells stronger than refrigerated fermented milk. My gut tells me you threw out a perfectly fermented homemade buttermilk.

NONE. At all.

I don't, but you can sub coconut milk for the butter and coconut or cashew yogurt for the buttermilk.

@@ultimatefoodgeek thank you!

It smells and tastes like iodine, and is an outdated product. Our modern diets are not deficient in iodine. So there's no need to buy iodized salt any longer.

I don't have specific experience with this scale, but it is a well-rated talking scale from Amazon: amzn.to/3VLn5sj I get my deli cups at the restaurant supply store, which is only about 1 mile from my house. I use very sturdy ones, and they last me MANY washes. I buy about 1 case per year of the 2 cup and 4 cup sizes, and the only reason I go through them that fast is because I send friends home with leftovers in them. Sometimes they end up back in my pantry, but once friends learn they can ditch all of their mis-sized tupperware and move to perfectly-stacking deli cups that all use the same size of lid...they do it.

Overhydrated. If you are certain that you measured your flour and water correctly, then the excess water is coming from your starter. Watch Troubleshooting Simple Sourdough at the 6-minute mark to fix your starter

It sounds like your starter got overhydrated between the first and second bakes. You have too much water in your dough if the dough is wet. Watch Troubleshooting Simple Sourdough at the 6 minute mark to fix your starter.

I sawed one open, and after I cut the crust off, I was able to eat the bread inside. Absolutely no flavor whatsoever. I think I really screwed it up, but I don't know how.

Interesting. This recipe is targeted at a Dutch oven, which has more thermal mass than a loaf pan. Your oven may also bake hot (ie "fast"). Lower your oven temp to 425F for the next try. NO flavor means you forgot to add the salt.

You just over-acidified it...the bacteria went crazy. If you notice you're not getting as good a rise on the next few bakes, pull off only 4 ounces, discard the rest, and give a BIG feeding...like 12oz flour and 12oz water. Give it 2 hours on the countertop, and then refrigerate.

I do, simply because milk and buttermilk are kept in the freezer. But it is not a REQUIREMENT to start with cold ingredients. Fermentation will happen faster if they are room temp to begin with, and will skyrocket if they are warm (but not above around 100F)

No...this means your home in colonized by mold. It's going to be VERY hard to get a starter going from scratch, because of the amount of mold spores in your air. You can try again, adding 2 drops of distilled vinegar to the mix. If they still mold, you need to buy or adopt a sourdough starter that's already mature.

Nothing! Mine almost never doubles. This is because we're keeping SLEEPY starters. The starter is cold and sleepy from the fridge when we feed it. It would need HOURS to wake up enough to double, and there's no reason to put it through that. Leave it on the counter for a few hours to get bubbly, then put it back in the fridge.

Put it back in the fridge! It doesn't need to grow. As long as you see bubbles a few hours after a feeding, it's happy. Put it back in the fridge for a nap.

Heat rapidly accelerates the fermentation process, which results in high acidity. The more acid the starter and the dough is, the more gluten gets destroyed, and the stickier the loaf gets. Tips: 1. Give your starter BIG feedings. Like, when you have 4oz of starter left, feed 1 pound flour and 1 pound water. (You'll need a big container for storage.) Leave it on the countertop for a max of 2 hours before putting back in the fridge. 2. After mixing a loaf, rise on the countertop for 4 hours and then refrigerate for 24-72 hours. Pull and let it sit at room temp for 2 hours before shaping. Rise 45-60 minutes, and then bake. 3. If you find your dough is still very sticky after the first fermentation, reduce the water in the recipe by 1 ounce each time. (At least in summer.)

​@@ultimatefoodgeek thank you so much, I'll try that!! I appreciate you and your awesome videos!

​@@ultimatefoodgeekwhat about this first loaf I mixed up? It sat out for 8 hours before reading your reply and going in the fridge😅. Is my acidic starter going to make it taste horrible? Does it affect flavor or texture or both? How do I know how long to keep in the fridge- is 24hrs better or 72hrs better? Am I just watching for it to double and then it's ready to take out or is the time in the fridge just doing other sciencey things that I can't see? 😆 Thanks again!!

You never, ever, ever, ever seal your jar. Poke a little hole in the lid to make sure that you never form an airtight seal. Once you feed your starter, give it a few hours on the countertop to get bubbly, and then put it back in the fridge.

ruclips.net/video/e30Z1ijnWfM/видео.html But a new, better-produced one is coming shortly!

I grew up reading Dickens obsessively, so I may have a slight English bent to my humor. Cheers!

I bake in a Pullman, which is fully enclosed for the entire bake. But if I was baking in a loaf pan, I'd just bake it naked. (Be sure to score.) If you need to build in some fridge time, give as much counter time as you can (at least 6 hours) and then refrigerate for up to 3 days. Pull 2 hours before shaping.

It needs to be scored before baking, if you are not baking it in a Pullman pan.

The same thing happened to me. This is my first try and I always thought the reason for that was because it needed more time of rising. Was I wrong. I always have this problem. 😢. I think I will try the Pullman pan next time.

@@fndr82 I did bake in a Pullman pan

@@ultimatefoodgeek I did bake in a Pullman pan

TRUTH!!!

I do. There is some expansion, but not much.

@@ultimatefoodgeek thank you! I live a distance in the ranch lands in TX….going to the store means taking two ice chests and setting aside a day to go…..geez…. And we DO use buttermilk a lot when cooking from scratch….thanks ….

You can! That's how you test your starter to see if it's mature.

I think of my mom every single time I do that.

I closed the restaurant during COVID, as it was a communal-table restaurant with 20 diners per night. Now I just work privately!

@@ultimatefoodgeek I'm sorry to hear that! I made sourdough bread yesterday using your recipe and it was delicious! However, it didn't seem to rise quite as much as the previous loaves i had made and seemed very heavy. It was more flavorful than my previous ones though. Any ideas on what may have happened, if anything?

Wow...2 hours? You must feed your starter all the time. It's too late, of course, but I recommend slowing down that starter. Give big feedings, keep it in the fridge, and only feed when you need to make more. ANY recipe you use can be adapted to sleepy starter...just wait until the dough doubles. If you let this loaf sit for 12 hours, it's probably radically overproofed, but shape it anyway. Only rise about 20 minutes before you put it into the cold oven to bake. Hopefully it will rise well for you. If your starter MUST remain as an overachiever...mix up a loaf, rise 1 hour, and the refrigerate for 24-72 hours. Pull 1 hour before shaping, rise only 30-45 minutes and bake.

@@ultimatefoodgeek I actually had just fed it for the first time in a week 2 days prior to the recipe I ended up rolling it and putting it in a loaf pan in the fridge and then cooking it the next day

I have made brown sugar with molasses when I had NO brown sugar at all. But it's not an ideal process and can screw up hydration and acidity if you add too much. I usually keep ONLY dark brown sugar, but in this case, I had a bag of light brown for some reason. (Shopping error.) I'd rather just use light brown than potentially screw up my hydration with extra molasses.

​@ultimatefoodgeek thanks for the clarification. I had no idea!