ingredients
[{"amount":"50","unit":"g","name":"all-purpose or bread flour"},{"amount":"50","unit":"g","name":"room temp water (non-chlorinated)"},{"amount":"1","unit":"tsp","name":"malt powder or syrup (optional \u2014 Batch B variation)"}]
steps
[{"text":"Day 1: Mix 50g flour + 50g water in a clean jar. Stir well. Cover loosely. Leave at room temp."},{"text":"Days 2-7: Discard half (or use in cooking). Feed with 50g flour + 50g water. Stir well. Cover loosely."},{"text":"Watch for: bubbles, rise and fall pattern. Starter is active when it reliably doubles and collapses within 4-8 hrs of feeding."},{"text":"Malt variation (Batch B): add 1\/4 tsp malt at start, increase to 1\/2-3\/4 tsp over first week \u2014 compare rise and flavor against control batch."},{"text":"Once established: feed daily at room temp, or refrigerate and feed weekly."}]
notes
David active batches — begun 07/04/26. Batch A: no malt (control). Batch B: extra malt (~1/4 tsp start + 1/2-3/4 tsp added since). Days 3-4: minimal rise — normal in early stages, not a failure. Starter is ready when it passes the float test: drop a spoonful in water — if it floats, it is ready. Non-chlorinated water important — leave tap water out overnight to off-gas chlorine, or use filtered.\n\nACTIVITY CONFIRMED 07/21/26 (day 17): Strong rise — well above rubber band marker 11 hours after feeding. Peak window = 8-12 hours after feeding at 5,500ft.\n\nBAKE CYCLE:\n1. Feed starter 7-8pm\n2. Peaks at ~5-6am (8-12 hrs later)\n3. At peak: take half out for bread dough\n4. Feed remaining half immediately\n5. Bulk ferment dough 6-10 hours at altitude (longer than sea level)\n6. Shape → final proof 1-2 hours\n7. Bake\n\nFLOAT TEST: Drop spoonful in water at peak — if it floats, active enough to bake with.\nDAILY FEED: Keep feeding every day whether baking or not — keeps starter alive and strong.\n\nDAVID BAKE SCHEDULE (bedtime 9pm — cool morning bake):\n- 7am: feed starter\n- 3-4pm: starter peaks (8-10 hrs at 5,500ft)\n- 4pm: take half for dough, feed remaining half\n- 4-8pm: mix dough, stretch and folds, bulk ferment\n- 8pm: shape, place in fridge (cold retard overnight)\n- Next morning 6-7am: bake straight from fridge into hot Dutch oven — no warm-up needed\n\nNOTE: Can feed at peak (while still risen) — starter deflates briefly then resets cycle. Next peak ~8-10 hours from feeding time.\n\nCROSS-REFERENCE:\n- Sourdough Bread — Thick Crust (ID:19)