Finally got my sourdough starter to behave after weeks of trial
Honestly, I've been trying to get my sourdough starter right for what feels like forever. Tbh, I kept changing the feeding schedule and it was never active enough. Ngl, I saw a tip online about using rye flour instead of all-purpose, and that was the game changer. After switching, it doubled in size in just a few hours and had a nice tangy smell. I baked a loaf today and the rise was perfect, with a crispy crust and soft inside. It's such a relief to have this down after so many messy attempts. Now I can focus on trying new bread shapes and flavors. Small wins like this make the hobby so much more fun.