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that sounds like a bit too much babying of my starter! To be honest, I have been pretty lazy, and also had a no throw-away approach to starter, which I know is unconventional (although endorsed by this book:
but it also stems partly from rye being more expensive, so I hate to throw it away. It just doesn't seem to work with the current frequency that I make bread though, so maybe I will need to treat my starter a bit better.
@kboy that mill looks epic! I'd love to taste how different the results are...lifeloaf swap?
jdmitch
I’d feed the starter more before getting ready to bake, at least three days of room temp cycles to liven it up. A tsp of starter should float before use and smell really sweet.
I’d experiment with the timings, that’s the dark art of baking - being able to look and feel when the dough is ready for the next stage. It does sound over proved but the trade off is moar flavour...