On 2022-10-09 4:16 p.m., Thomas wrote:
> On Sunday, October 9, 2022 at 6:12:58 PM UTC-4, Thomas wrote:
>> On Tuesday, October 4, 2022 at 9:52:19 PM UTC-4, Graham wrote:
>>> On 2022-10-04 5:36 p.m., Thomas wrote:
>>>> On Tuesday, October 4, 2022 at 5:10:48 PM UTC-4, Graham wrote:
>>>>> On 2022-10-04 1:34 p.m., Thomas wrote:
>>>>>> On Tuesday, October 4, 2022 at 9:28:28 AM UTC-4, Graham wrote:
>>>>>>> On 2022-10-03 7:18 p.m., Thomas wrote:
>>>>>>>> Failed again. I am convinced now it is something in the air.
>>>>>>>>
>>>>>>>> For the pro, can I use a new batch as soon as it looks great after just 2 days?
>>>>>>>> Is there a need to wait so long as in a week or two or a friggin decade?
>>>>>>>> I was thrilled at the looks and smell early on. It never recovered.
>>>>>>>> I hate to give up but after a dozen tries following the books then instinct I failed.
>>>>>>> Go to the library and get the books by Hamelman (Bread: A Baker's Book
>>>>>>> of Techniques and Recipes) and/or Reinhart (The Bread Baker's
>>>>>>> Apprentice, 15th Anniversary Edition: Mastering the Art of Extraordinary
>>>>>>> Bread).
>>>>>>> Read and follow their instructions.
>>>>>>>
>>>>>>> Sometimes when I revive my starter after months of neglect, nothing
>>>>>>> obvious happens for the first and sometimes second feeding. Then it
>>>>>>> takes off like crazy.
>>>>>> Currently looking at Bonnie Ohara. Bought the book last year.
>>>>>> Could it be I am using a mason jar? Not closed.
>>>>> This is a repeat post as Firefox is acting up. Also I forgot to put the
>>>>> link to "The perfect loaf".
>>>>>
>>>>> I used a mason jar until recently when I switched to a straight-sided
>>>>> jar (Weck - an Austrian "mason" jar) so you are OK there.
>>>>> Are you using a scale? Success in baking is really only achieved by
>>>>> weighing and digital scales are not expensive.
>>>>>
>>>>> If you start with a mix of rye and whole wheat flour, 50 grams, and add
>>>>> 35grams of warm water in your mason jar. after mixing, put an elastic
>>>>> band around the jar level with the top of the mix. That way you can see
>>>>> its progress. Keep it in the warm and after 24 hours, discard half the
>>>>> mix then add 50g of the flour mix and 35g of water. 24 hours later
>>>>> repeat but use white bread flour.
>>>>> With your unfortunate history, it might be advisable to keep this
>>>>> feeding schedule for over a week until you see the starter doubling in
>>>>> volume in three to four hours or so.
>>>>> I've been baking bread for well over 40 years but mostly with yeast.
>>>>> I've been following this guy's methods for SD and have had great results.
>>>>>
>>>>> https://www.theperfectloaf.com/new-baker-start-here/
>>>>>
>>>>> I wish I could get the shine on my loaves like his but I think that that
>>>>> is because I use my oven in convection mode.
>>>>> Graham
>>>> I uee a scale, filtered water, thermometer...
>>>> Here are my most recent yeast breads
>>>> https://postimg.cc/3kfr1kDw
>>>> https://postimg.cc/HVppCwwx
>>>> https://postimg.cc/njbJSBVn
>>>> The round is rye. My first round rye attempt. All 3 on parchment cookie sheet with internal right at about 200 deg f.
>>>>
>>>> No sourdough bread yet.
>>>>
>>> Those are great looking loaves! I'm surprised that with that level of
>>> skill, that you are having trouble with SD.
>> I did not give up. The white one is the original from before this original post maybe 12 days?
>> The brown is rye today day 3. Both looking like I think they should.
> https://postimg.cc/WD9r6Ztv
> https://postimg.cc/jCnNPLbp
> Pics of starter
>
Keep up the feeding schedule for another few days before you use them.
If it doubles in 2-3 hours, then it's worth trying a bread recipe.

On Sunday, October 9, 2022 at 9:40:15 PM UTC-4, Graham wrote:
> On 2022-10-09 4:16 p.m., Thomas wrote:
> > On Sunday, October 9, 2022 at 6:12:58 PM UTC-4, Thomas wrote:
> >> On Tuesday, October 4, 2022 at 9:52:19 PM UTC-4, Graham wrote:
> >>> On 2022-10-04 5:36 p.m., Thomas wrote:
> >>>> On Tuesday, October 4, 2022 at 5:10:48 PM UTC-4, Graham wrote:
> >>>>> On 2022-10-04 1:34 p.m., Thomas wrote:
> >>>>>> On Tuesday, October 4, 2022 at 9:28:28 AM UTC-4, Graham wrote:
> >>>>>>> On 2022-10-03 7:18 p.m., Thomas wrote:
> >>>>>>>> Failed again. I am convinced now it is something in the air.
> >>>>>>>>
> >>>>>>>> For the pro, can I use a new batch as soon as it looks great after just 2 days?
> >>>>>>>> Is there a need to wait so long as in a week or two or a friggin decade?
> >>>>>>>> I was thrilled at the looks and smell early on. It never recovered.
> >>>>>>>> I hate to give up but after a dozen tries following the books then instinct I failed.
> >>>>>>> Go to the library and get the books by Hamelman (Bread: A Baker's Book
> >>>>>>> of Techniques and Recipes) and/or Reinhart (The Bread Baker's
> >>>>>>> Apprentice, 15th Anniversary Edition: Mastering the Art of Extraordinary
> >>>>>>> Bread).
> >>>>>>> Read and follow their instructions.
> >>>>>>>
> >>>>>>> Sometimes when I revive my starter after months of neglect, nothing
> >>>>>>> obvious happens for the first and sometimes second feeding. Then it
> >>>>>>> takes off like crazy.
> >>>>>> Currently looking at Bonnie Ohara. Bought the book last year.
> >>>>>> Could it be I am using a mason jar? Not closed.
> >>>>> This is a repeat post as Firefox is acting up. Also I forgot to put the
> >>>>> link to "The perfect loaf".
> >>>>>
> >>>>> I used a mason jar until recently when I switched to a straight-sided
> >>>>> jar (Weck - an Austrian "mason" jar) so you are OK there.
> >>>>> Are you using a scale? Success in baking is really only achieved by
> >>>>> weighing and digital scales are not expensive.
> >>>>>
> >>>>> If you start with a mix of rye and whole wheat flour, 50 grams, and add
> >>>>> 35grams of warm water in your mason jar. after mixing, put an elastic
> >>>>> band around the jar level with the top of the mix. That way you can see
> >>>>> its progress. Keep it in the warm and after 24 hours, discard half the
> >>>>> mix then add 50g of the flour mix and 35g of water. 24 hours later
> >>>>> repeat but use white bread flour.
> >>>>> With your unfortunate history, it might be advisable to keep this
> >>>>> feeding schedule for over a week until you see the starter doubling in
> >>>>> volume in three to four hours or so.
> >>>>> I've been baking bread for well over 40 years but mostly with yeast.
> >>>>> I've been following this guy's methods for SD and have had great results.
> >>>>>
> >>>>> https://www.theperfectloaf.com/new-baker-start-here/
> >>>>>
> >>>>> I wish I could get the shine on my loaves like his but I think that that
> >>>>> is because I use my oven in convection mode.
> >>>>> Graham
> >>>> I uee a scale, filtered water, thermometer...
> >>>> Here are my most recent yeast breads
> >>>> https://postimg.cc/3kfr1kDw
> >>>> https://postimg.cc/HVppCwwx
> >>>> https://postimg.cc/njbJSBVn
> >>>> The round is rye. My first round rye attempt. All 3 on parchment cookie sheet with internal right at about 200 deg f.
> >>>>
> >>>> No sourdough bread yet.
> >>>>
> >>> Those are great looking loaves! I'm surprised that with that level of
> >>> skill, that you are having trouble with SD.
> >> I did not give up. The white one is the original from before this original post maybe 12 days?
> >> The brown is rye today day 3. Both looking like I think they should.
> > https://postimg.cc/WD9r6Ztv
> > https://postimg.cc/jCnNPLbp
> > Pics of starter
> >
> Keep up the feeding schedule for another few days before you use them.
> If it doubles in 2-3 hours, then it's worth trying a bread recipe.
I will take that advice. I kinda feel that having some success at the starter I am afraid to ruin it in dough.