Timmy
Starter Information
Description: Rahway River Starter
Start Date: October 19, 2025
Age: 2 weeks, 4 days
Total Feedings: 15
Latest Feeding
Date: November 02, 2025 10:24 AM
Flour: 156g Rye (King Arthur) + 149g All-Purpose (King Arthur)
Total Flour: 305g
Water: 299g at 82°F
Hydration: 98.0%
History
November 02, 2025 10:24 AM
Flour
156g Rye (King Arthur) + 149g All-Purpose (King Arthur)
Water
299g @ 82°F
Starter Kept
297g
Hydration
98.0%
Before Feeding
After Feeding
Timmy is going in the fridge for a week for the first time time so this is his last feeding for a little bit.
November 02, 2025 10:21 AM
Starter Used
215g
Flour
277g Whole Wheat (King Arthur) + 606g All-Purpose (King Arthur)
Water
683g @ 95°F
Hydration
77.3%
Attempt number 2 to make a sourdough loaf in a mixer with Timmy as a starter.
November 01, 2025 12:21 PM
Starter Used
216g
Flour
804g All-Purpose (King Arthur) + 50g Rye (King Arthur) + 26g Whole Wheat (King Arthur)
Water
693g @ 90°F
Hydration
78.8%
23g of salt. Overnight country blond bread
November 01, 2025 12:03 PM
Flour
150g Rye (King Arthur) + 147g All-Purpose (King Arthur)
Water
307g @ 87°F
Starter Kept
307g
Hydration
103.4%
Before Feeding
After Feeding
Very sour smell this morning. Wondering what changed and if the lateness of the feeding caused that.
October 31, 2025 11:33 AM
Flour
149g Rye (King Arthur) + 153g All-Purpose (King Arthur)
Water
300g @ 91°F
Starter Kept
304g
Hydration
99.3%
Before Feeding
After Feeding
Little late today. Timmy was sad.
October 30, 2025 7:32 PM
Photo
October 30, 2025 8:16 AM
Flour
153g Rye (King Arthur) + 150g All-Purpose (King Arthur)
Water
307g @ 89°F
Starter Kept
300g
Hydration
101.3%
Before Feeding
After Feeding
Stayed at a 1:1:1 since the peak is happening at night regardless.
October 29, 2025 11:57 AM
Flour
148g Rye (King Arthur) + 151g All-Purpose (King Arthur)
Water
301g @ 93°F
Starter Kept
302g
Hydration
100.7%
Before Feeding
After Feeding
A little late and back to 1:1:1
October 28, 2025 11:45 PM
Still some bibles after a fork.
Photo
October 28, 2025 10:56 PM
Starter Used
51g
Flour
201g All-Purpose (King Arthur) + 50g Whole Wheat (Bob's Red Mill)
Water
200g @ 86°F
Hydration
79.7%
First batch from Timmy. Some potential pizza dough.
October 28, 2025 7:59 AM
Flour
126g Rye (King Arthur) + 124g All-Purpose (King Arthur)
Water
253g @ 91°F
Starter Kept
126g
Hydration
101.2%
Before Feeding
After Feeding
Sticking with the 1:2:2 ratio for now. Timmy peaked at about 15hr.
October 27, 2025 8:04 AM
Flour
149g Rye (King Arthur) + 149g All-Purpose (King Arthur)
Water
300g @ 89°F
Starter Kept
157g
Hydration
100.7%
Before Feeding
After Feeding
I noticed Timmy peaked after about 12 hrs so I am changing to a 1:2:2 ratio to see if I can get the peak to be at the 24 hr …
October 26, 2025 5:48 PM
Some growth but not many bubbles visible on the top
Photo
October 26, 2025 3:22 PM
New bubble who dis?
Photo
October 26, 2025 11:10 AM
Right after feeding.
Photo
October 26, 2025 10:51 AM
Flour
125g Rye (King Arthur) + 126g All-Purpose (King Arthur)
Water
254g @ 90°F
Starter Kept
251g
Hydration
101.2%
After Feeding
Smelled nice today. Also marking the level with a rubber band.
October 26, 2025 10:05 AM
Smaller bubbles is Timmy hungry for more food?
Photo
October 26, 2025 1:01 AM
Some bubbles and some growth, love it
Photo
October 25, 2025 3:35 PM
Many nice bubbles that we haven't seen in Timmy till now.
Photo
October 25, 2025 10:03 AM
Flour
125g Rye (King Arthur) + 125g All-Purpose (King Arthur)
Water
251g @ 81°F
Starter Kept
250g
Hydration
100.4%
Before Feeding
After Feeding
Fibers were not felt as strongly as they were yesterday. A few bubbles were spotted and the smell was less sour than previously. Guessing that the inconsistency of the flour …