08/15/2026
I’m sorry I won’t have a bread drop off today at Lakeview Market.
I was debating on leaving that with no explanation, but I thought to share my fail this week. I prepped my dough and was debating on making more so I can come set up for Lakeview market this weekend. My starter looked good (so I thought) and I started the process to make my bread, using almost 40lb of flour. As time went on, I saw that my dough was not rising as fast as it normally does. I didnt know what happened but it was a fail. I’m guessing even though my starter looked okay, it was not as strong as it should have been. I knew I wouldn’t have sliced bread available to drop off at the market so I had to sadly canceled my drop this week.
I now need to fix my starter….
I fed my starter not with the typical equal ratio 1:1:1 or 1:4:4(examples), but I based it back to how it should look, a thicker pancake batter. I fed my starter more at ratio of 1:6:4(example), so it had more flour than water. I should have known better by now that my starter needed more flour to be stronger by just by looking at it, but I didn’t correct it the first time.
Good news! My starter is strong and happy again! I also made an amazing batch of bread that will be ready later today or tomorrow.
I’m not sure if anyone has made it this far in my post, but I thought to share because I know I have several people who have tried making sourdough themselves or follow to ask me for tips. I wanted to tell you that I still make mistakes and that my starter has issues now and then, probably more than other bakers. It is definitely easy to be frustrated with the process, to have the doubts, concerns and to compare yourself to others. I don’t see many people post about their failures, but it happens and it definitely hurts at times. If you are trying to make sourdough for your family and are getting frustrated and want to quit, you can do it! Keep trying!
