So my #sourdough starter was not ready this weekend. It was still bubbling but not doubling in size or rising and falling consistently. My next target is this weekend.
I’m adding slightly more water than flour (115g water to 100g flour) and using warmer water (82°F instead of the average 74-76°F I’ve been adding). Trying to find warmer spots to store it in the house as well but I might need to buy a proofing box at some point.
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