Powerpuff

Weather is hot here so I do not leave my starter outside at room temperature. After each feed, I leave it in the room temperature only for a short while. Once I see it starting to rise, I keep it in the fridge. By tomorrow, it would have risen at least two folds. I do not wait for it to triple and just use it directly frm the fridge.

Normally I will use ratio of 1:1:1. If I do not plan to bake the next day, I will use ratio of 1:2:2. I do not have much discard in my discard bottle as I always make enough starter fr my next bake. I keep 2 bottles of starter. Sometimes I bake more to give away to friends and family.

My go to recipe is from Bake With Paws website: https://www.bakewithpaws.com/2019/05/basic-soft-sourdough-bread.html I modify the recipe by adding fruits, nuts, sweet potatoes, banana, pumpkin, etc depending on what I have at home or feel like making . Will adjust liquid or flour to the recipe to get the right dough consistency.

My bread tin is usually lined with baking paper at the bottom and greased + floured on the sides. I shape the bread dough and leave it to rise in the bread tin for at least 4 hours and sometimes up to 5 hours at room temperature. The bread tin is covered with damp cloth. Baked at 180 degrees C for 40 minutes or up to 50 minutes if I use a pullman loaf tin with lid on.