STARTER: Fed this morning ~6am with whole wheat addition. By 5:30pm showing dense bubble network, very active — best activity since day 1. Whole wheat flour addition confirmed as the catalyst. DOUGH: Mixed ~8am. 100g starter / 375g flour / 265g water / 9g salt. Autolyse 30-45 min. 4 sets stretch and fold spread throughout day, final set ~1:15pm. Dough very wet and sticky throughout. BULK FERMENT: 1:15pm to ~5:30pm (~4.5 hours). Dough more than doubled, pushing against plastic wrap covering bowl. Poke test at 5:30pm — dough stuck to finger = ready, slightly past peak. SHAPING: Difficult due to high hydration. Dough very wet and sticky. Placed in large round banneton with floured linen liner. Deflated during shaping — normal. Extra flour applied to outside to prevent sticking. COLD RETARD: Into fridge ~5:53pm covered with towel. Bake planned for tomorrow morning ~5-6am. NOTES: First sourdough bake attempt. Dough was wetter than expected. Bannetons used — large round + oval available. Sourdough guide page built at frontend/80-Kitchen/sourdough-guide.html with 8 sections and Read Aloud feature.

Fed starter while still risen (at/near peak). Half removed for first bread dough attempt. Remaining half fed. Next peak expected ~3-4pm (8-10 hours). Bake schedule going forward: feed 7am, peak 3-4pm, mix dough at peak, bulk ferment, shape by 8pm, cold retard overnight in fridge, bake next morning in cool kitchen.

Photo taken 5:49am. Starter fed previous evening ~7pm (~11 hours prior). Risen well above rubber band marker. Good bubble activity visible through glass. Best rise seen since day 1. Peak window appears to be 8-12 hours after feeding at 5,500ft altitude. Bake timing: feed 7-8pm, peak at 5-6am, take half for bread dough at peak, feed remaining half immediately. Bulk ferment at altitude = 6-10 hours. Starter is ready to use.

Both starters fed daily. Minimal activity — not much visible rise. Yesterday one batch went an extra 12 hours before feeding (fed at 12:15pm today instead of usual schedule). Fed daily but rise pattern still weak at day 11. Monitoring.

fermentation

All pickles removed, rinsed under cold water. Kahm yeast skimmed from brine surface. Jar rinsed. Pickles returned to jar. Consider adding fresh saltwater to replace some diluted brine to slow kahm regrowth.

fermentation

Removed 2 more cups brine, replaced with plain water. Total brine replaced: 4 cups (07/07) + 2.5 cups (07/09) + 2 cups (07/15) = 8.5 cups total. Salt level now acceptable — tastes good. White powdery coating developing on surface and on pickles = kahm yeast (harmless). Skimmed off top. Continuing ferment.

fermentation

BEST NOODLES BY CATEGORY: - Health/low fat: Rice noodles (pho style) — lowest fat, gluten free, light on digestion - Low glycemic/high fiber: Soba (buckwheat) — more protein than wheat, good for blood sugar - Texture/satisfaction: Fresh ramen or udon — chewy, holds broth well, filling - Lowest calories: Shirataki (konjac root) — near zero calories/fat, neutral taste, takes on broth flavor - Everyday cup noodle: Rice noodles win — lighter, less fat than fried wheat noodles NOTE: Most instant cup noodles use pre-fried wheat noodles — that is where most of the fat comes from. Pho-style cups (like Snapdragon) use rice noodles = much lower fat.

knowledge

Removed 2.5 cups brine 07/09/26 (2 days ago from 07/11). Total replaced: 4 cups (07/07) + 2.5 cups (07/09) = 6.5 cups. Monitoring salt level.

fermentation

Both starters fed daily. Day 5 (07/09), Day 6 (07/10), Day 7 (07/11) all fed. Monitoring rise pattern.

fermentation

Still too salty after first dilution (07/07/26). Removed 2.5 more cups brine, replaced with plain water. Total dilutions: 4 cups (07/07) + 2.5 cups (07/09) = 6.5 cups replaced. Monitoring.

fermentation

Replaced/fed both starters. Minimal rise again — day 3 was not a fluke. Pattern continuing. Monitoring.

fermentation

Two batches running. Batch A (no malt) = standard equal parts control. Batch B (extra malt) = ~1/4 tsp at start additional 1/2-3/4 tsp added since. Both fed today, waiting until tomorrow. Day 3 — minimal rise this feeding, possibly a fluke. Monitoring.

fermentation

Removed 4 cups of brine, replaced with plain water to reduce saltiness. Batch tasted very good at day 4 — slightly too salty. Dilution applied as fix.

fermentation

Fed at approx 2:30pm. Starter rose then collapsed back to normal height — expected behavior. Equal parts standard ratio — control batch against Batch A.

fermentation

Fed at approx 2:30pm. Starter rose then collapsed back to normal height — expected behavior. This batch has extra malt added.

fermentation

Checked batch. Not yet tasted. Surface scum present some mold-like material — consistent with prior batches, not a new concern. Batch continuing.

fermentation