Just hit batch number 500 in my home bakery and I am honestly shocked

I started keeping track on a whim two years ago and never thought Id actually make it this far, but now Im worried my starter is getting too acidic from all the constant feeding. Has anyone else noticed their dough acting different after a high batch count?

2 comments

2 Comments

lee.casey12d ago

You kept track for 500 batches? That's impressive but also a little insane. I lose interest in stuff after like five.

hannah3858d ago

My friend Roger kept a log of every loaf of sourdough he baked over two years, and it came out to over 400 batches. He recorded the temperature, humidity, how long he let it rise, everything. One time he drove twenty miles just to test a different brand of flour because his notes showed his loaves were denser in winter. @lee.casey, I told him he needed a hobby, and he just pointed at his notebook and said this was his hobby. I guess some people are built different for keeping track of things like that.