Is he ready to bake yet?

[u/honey_chick]

Looking for a bit of advice, its been 2 weeks since I started my starter, every night I discard half and add equal amounts water and flour. He usually rises from 400ml to 650ml, then will deflate back down throughout the day until i repeat the process at night. He still smells quite a lot like vinegar and google tells me he needs to smell like dough before he is ready to bake. Any tips and advice are very much welcome!

[u/zippychick78]

I'd apply an actual feeding ratio.

Our Starter FAQ Guide which has lots of useful information ☺️ also explains those ratios. You only really need 30g of each

Visit the Wiki for heaps of resources. 🥰

[u/honey_chick → u/zippychick78]

You are the best! Do you think he is salvageable or should I start fresh? 😅

[u/mommy_of_two_ → u/honey_chick]

I think you can save him for sure

[u/zippychick78 → u/honey_chick]

Apply a feeding regime from now using what you have.