Timmy
Starter Information
Description: Paddle Pizza's First Starter
Start Date: October 19, 2025
Age: 7 months, 2 weeks
Total Feedings: 53
Latest Feeding
Date: June 03, 2026 3:19 PM
Flour: 49g Bread (King Arthur) + 49g Rye (Farmer Ground)
Total Flour: 98g
Water: 102g at 99°F
Hydration: 104.1%
History
June 03, 2026 3:19 PM
Flour
49g Bread (King Arthur) + 49g Rye (Farmer Ground)
Water
102g @ 99°F
Starter Kept
49g
Hydration
104.1%
Before Feeding
After Feeding
June 02, 2026 10:18 PM
Flour
52g Bread (King Arthur) + 52g Rye (Farmer Ground)
Water
100g @ 92°F
Starter Kept
9g
Hydration
96.2%
After Feeding
March 31, 2026 8:17 PM
Flour
36g Rye (Farmer Ground) + 35g Bread (King Arthur)
Water
73g @ 98°F
Starter Kept
12g
Hydration
102.8%
Before Feeding
After Feeding
March 30, 2026 9:57 PM
Flour
51g Rye (Farmer Ground) + 52g Bread (King Arthur)
Water
104g @ 95°F
Starter Kept
11g
Hydration
101.0%
After Feeding
Long break for Timmy in cold storage. Let’s see how he readjusts.
February 14, 2026 1:41 AM
Flour
20g Rye (Farmer Ground) + 20g Bread (King Arthur)
Water
52g @ 89°F
Starter Kept
16g
Hydration
130.0%
Before Feeding
After Feeding
February 13, 2026 9:19 AM
Flour
75g Rye (Farmer Ground) + 75g Bread (King Arthur) + 51g Whole Wheat (King Arthur)
Water
203g @ 89°F
Starter Kept
14g
Hydration
101.0%
Before Feeding
After Feeding
Bigger Jar for a growth feeding
February 10, 2026 8:14 PM
Flour
19g Rye (Farmer Ground) + 19g Bread (King Arthur)
Water
38g @ 92°F
Starter Kept
9g
Hydration
100.0%
Before Feeding
After Feeding
February 06, 2026 7:15 PM
Flour
18g Rye (Farmer Ground) + 17g Bread (King Arthur)
Water
33g @ 98°F
Starter Kept
12g
Hydration
94.3%
Before Feeding
After Feeding
February 05, 2026 11:47 PM
Flour
20g Rye (Farmer Ground) + 20g Bread (King Arthur)
Water
40g @ 84°F
Starter Kept
20g
Hydration
100.0%
Before Feeding
After Feeding
January 31, 2026 3:23 PM
Flour
27g Rye (Farmer Ground) + 27g Bread (King Arthur)
Water
54g @ 73°F
Starter Kept
24g
Hydration
100.0%
Before Feeding
After Feeding
January 29, 2026 6:08 PM
Flour
30g Rye (Farmer Ground) + 30g Bread (King Arthur)
Water
59g @ 88°F
Starter Kept
18g
Hydration
98.3%
After Feeding
January 27, 2026 12:31 PM
Flour
25g Rye (Farmer Ground) + 24g Bread (King Arthur)
Water
47g @ 90°F
Starter Kept
4g
Hydration
95.9%
After Feeding
January 27, 2026 12:24 PM
Starter Used
109g
Flour
25g Bread (King Arthur) + 25g Rye (Farmer Ground) + 66g Whole Wheat (King Arthur)
Water
119g @ 92°F
Hydration
102.6%
January 26, 2026 12:37 PM
Flour
30g Rye (Farmer Ground) + 30g Bread (King Arthur)
Water
59g @ 90°F
Starter Kept
10g
Hydration
98.3%
Before Feeding
After Feeding
January 26, 2026 12:30 PM
Starter Used
98g
Flour
135g Whole Wheat (King Arthur)
Water
135g @ 95°F
Hydration
100.0%
January 25, 2026 11:48 AM
Flour
25g Rye (Farmer Ground) + 25g Bread (King Arthur)
Water
50g @ 88°F
Starter Kept
12g
Hydration
100.0%
After Feeding
January 25, 2026 11:37 AM
Starter Used
120g
Flour
120g Whole Wheat (King Arthur)
Water
121g @ 97°F
Hydration
100.8%
Bagel Starter
January 24, 2026 4:28 PM
Flour
33g Rye (Farmer Ground) + 33g Bread (King Arthur)
Water
66g @ 79°F
Starter Kept
8g
Hydration
100.0%
Before Feeding
After Feeding
January 20, 2026 10:08 PM
Flour
33g Rye (Farmer Ground) + 33g Bread (King Arthur)
Water
65g @ 77°F
Starter Kept
17g
Hydration
98.5%
After Feeding
January 20, 2026 1:47 PM
Flour
68g Rye (Farmer Ground) + 68g Bread (King Arthur)
Water
146g @ 95°F
Starter Kept
45g
Hydration
107.4%
Before Feeding
After Feeding
