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I think it sounds fine👍 It will definitely smell different through the cycle of feeding off the fresh flour to being spent.

Yes your right, I always feed mine after baking and out straight in the fridge. It then has plenty of food to slowly eat. Then when you want to bake go through the 60/60/60 ratio and it should be ready in six to 12 hours. If looks good use it. If not feed again. You'll soon get the hang of it...

#3 the physics is a firm favourite of mine. Brewed it about five times.. never tried there version though sadly.

Yep you got it👍 That looks really active already😎

How did it come out? Can be difficult to handle.. it's important to get the weighing correct. This recipe was 70% hydration, 75% is a whole new ball game!

Ferment both food and drink👍

Yes that's it. But save the spent starter and pan fry it for a tasty snack👍

Looks like you had some activity! Whatever is your freshest starter keep building it up👍 Looks like you got all the other stages good😉 And I'm not sure how simple my instructions sounded🍻

Looks amazing for your first loaf! Great learning curve towards perfection 😎

Oh damn! She's perfect 😍

Yep and I paid a fiver for it🤦‍♂️

They sound awesome! Definitely going on my list to makes🤤

A toasted bit of wood with holes😂 They do a whole load of wood types. The holes are for better contact? Apparently 6 weeks for five gallons? Think there under the flavour section on Maltmiller site. Check em out👍

Double post?

So no work of art for me😂 The starter is so young, as they grow older there be so much stronger. I obviously didn't want to use my starter as that would of been cheating. I also normally give mine a lot longer second prove. Wether that's a thing who knows. It's all about finding what works for...

Ok so baking earlier than thought😂 (Just snagged a fridge off FB for kegarator project 😎)

Yea it should be way more sticky and runny than a normal dough. Sounds fine👍

What I do👍

I'm out for a bike ride at eleven, so probably baking at two'ish. Pre heat your oven with Dutch oven in as hot as it will go 240c plus. When the oven has reached temperature. Turn your dough onto a square of baking paper. Give it a slash or two a couple of mm deep. Remove Dutch oven. Using the...

Sounds good👍