Does this look right?

[hoovarmin]

This is my levain at 1:30 PM after an 8:45 AM feeding. Does it look right to you folks?

[58limited]

Looks fine to me, that is a pretty active starter.

[hoovarmin]

Thanks for the feedback. Having this resource makes learning new things so much more pleasant and less difficult.

[Richard Chrz]

That looks super healthy

[Richard Chrz]

For me, it is on on;y the growing side, but that is just how I have built my schedules, certainly not the rule. For me it gives me space, & I feel it is an important part of "my" loaf.

[Richard Chrz]

hoovarmin give yourself some time, if you stay with it, you will build the confidence to start adapting your home environment and schedule. It is more about reading the dough then anything. It will happen. I promise. Confidence and patience are as important as time and temp, they are actually the triggers and levers of good fermentation and using it to your advantage.

[hoovarmin]

Richard Chrz thanks, as always, for your encouragement and insight.

[rickgregory]

Yeah that looks great. Also, I need to autolyse my own dough... brb

[hoovarmin]

Thank you

[SheilaAnn]

She’s a lively one!