The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

building

Is my starter ready for baking?

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Hello,

So I've built my starter using the pineapple juice method that is posted in various places around the fresh loaf (100% flour/water). I've been feeding it twice a day most days for the past two weeks or so. The picture below is of my starter about an hour and a half after I fed it (the rubber band marks the level that it started from right after I fed it). It doubles in about 2 hours. I have seen it get to about 3 times the level of the rubber band at most.

Is it ready to bake with?

Any words of wisdom for me before trying my first sourdough loaf?

Sourdough Bread Building Question

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Sourdough and Starters

So I have 100 grams of starter, 100 grams of water, and 100 grams of flour on the top of my stove to ferment with every intention of baking some loaves tomorrow. I want to make sure I'm clear on things, though, before I do anything.

I'm going with the 1-2-3 bread method. My starter is 100% hydration. It doubles in 12 hours. If I make a loaf out of the preferment that I have going on with 100 grams more water and 200 grams more flour, will it work? Should I instead think of it as a starter and add 600 grams of water and 900 grams of flour?