## new starter & loaf (re flat starter...)

So last night I restarted my starters; one with the old method(left) and one with the method suggested by Mini Oven(right).

As you can see, thr new method is MUCH better! I believe it probably topped it's proof time somewhere between 4-5 a.m. since this is what I woke to at 5:30. I am def happy with it.

Instead of throwing out the starter last night at feeding time, I used the 'leftover' for a new loaf, with a new formula.I used 1 1/2 C (old)starter, 1 1/8 C water, roughly 5 C flour(including what I used to knead), 1 T each oil & honey, and 1 tsp salt. This is after 1st 2 hour proof, shaping and scoring.

It took 3 more hours to proof enough for baking.(ok really I fell asleep, but it didn't appear overproofed. whew!) I baked at 450 for ten min, like my original formula called for, then 40 minutes at 400. I ended up with a beautiful proof-compared to what I have had- and a nice dark golden loaf. It is still a little dense crumb, but lightest loaf so far.It still seems very slightly on the moist side, but again better than before. If you can tell, the crust is a little heavy and hard. I am wondering if this is due to the high temp. Anyway it was actually nice to eat, I had a slice for b-fast, and with lunch.

I am excited to have this, but do realize this is with my old formula starter. I am anxious to use the new starter formula, which is rising now. I am going to experiment with making rolls and see how it works. I will let y'all know. Thank you so much to those who pitched in and made suggestions.

I am a seasoned baker, except this is still a challenge for me. My sis says it should be a science project, with all the percentages and measurements I keep spitting out! I am so excited to work this, and I am looking forward to learning more about this "science project" as I go! I have already started a second AP feeding, and also am experimenting with a 2nd WW starter. I will keep you posted, again thanks a ton! Kamamav