Glo
Region: US
Sunday 31 May 2026 20:31:29 GMT
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Sam :
Did I end things with the guy I’ve been talking to for months because he used Gemini to look up a margarita recipe? Yes, yes I did.
2026-05-31 23:54:00
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🫧R.i.c.k.i 🫧 :
BABY JANE DOUGH… GENIUS sorry my lack of advice, I got distracted by her name
2026-05-31 22:37:30
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Victoria Goodwin :
We LOVE an anti ai queen👑
2026-06-01 01:30:52
183
Tessa Maguire :
If baby Jane Dough is super new, it'd be best to keep her out of the fridge for a while. You also don't need to keep much at all. One of the things hardest for me to learn was that Yeastie Boy really did better with higher ratio feeds, and with a bit less water
2026-05-31 20:39:54
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Syd :
I miss when chat meant group chat…
2026-06-01 14:13:38
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theopendoor :
I love that you’re doing sourdough!! My starter is named Breadward Cullen. The trial and error and learning journey with sourdough is sooo worth it once you get the hang of it. My starter lives in a small jar (actually the very same jar you’ve used for blueberry syrup) in the fridge until I’m ready to bake with her. I take her out, let her get to room temp, feed her, and let her double in size before baking with her. Sometimes I feed her twice to be sure she’s nice and ready to bake with after sleeping in the fridge. I use it at peak or below peak, doesn’t really matter for me, just once I see that she’s doubled in size lol. I’ve never actually weighed feedings, though weighing is great and I definitely recommend it for beginners since I know it’s the technically correct thing to do, but I’ve always gone by texture and everything has worked out. I like my starter to look like really thick pancake batter so I just eyeball and measure with my heart. I also keep all of my discard. I store it all in a big jar in my fridge and use it for discard pizza crust and other fun things. I can’t wait to eventually see what you bake with Baby Jane!! 🫶🏼
2026-05-31 21:37:19
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Rebekah📚 :
Fun fact, there’s no right way as long as you’re not using bleached flour. Just use equal amounts or more flour and water, mix her and then leave her alone. Leaving it in the fridge when you’re not using it is a great way to not have to bake every 2 days 😂 I do that too especially living in a hot climate.
2026-06-01 01:04:08
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💋 Paiton 💋 :
Don’t stress it! when sourdough was created they weren’t using scales and exact numbers- eye ball it. i prefer mine thick almost cookie dough consistency. you don’t NEED to discard once it’s established. you can just feed to bulk up. If you “use it all” pour some water in put a lid on and shake it all down then add your flour. You might have to feed a few times to bulk back up but you’ll only “lose it” if you wash out the container. Once it’s established save discard in your fridge it’ll last literally forever and you have a backup if you accidentally use it all!
2026-06-01 11:24:43
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Nadia<3🦷 :
Discard is the portion of starter you remove from your jar before feeding. It gets its name from the fact that you’re not immediately feeding it, though it can still be used in recipes. Storing your starter in the fridge will slow fermentation, which means you can go longer between feedings. However, refrigeration also slows the microbial activity that makes your starter strong, which can affect your bread’s rise time, texture, and overall resilience. For a starter you’re actively building, I don’t recommend making the fridge your default storage. The approach I would recommend for growing a strong starter is to keep a small amount, around 10g, and feed it daily. I recommend a 1:2:2 ratio (starter : flour : water). Keeping the quantity small means less waste and it’s easier to manage.
2026-05-31 21:18:00
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Emerald Matson :
I do potato flakes sourdough, and I bet you would love it!!
2026-05-31 20:35:14
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Dana Pope :
Feed your starter and put it in the fridge at peak rise! So about 8 hours. When you want to use it pull it out, let it come to room temp and feed it again, and then start your dough when the starter is at peak rise
2026-05-31 20:37:00
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Sam :
So in theory (I think) starter is the best to use like 12 hours after you feed it, while it's growing. You're supposed to feed it daily, unless it's active enough to go in the fridge. After a full day, if you're feeding a 1:1:1 ratio, it'll be hungry. I was told to do a 2:2:1 ratio and feed mine every 24 hours. You don't need to keep a lot, discard whatever extra and that's totally fine.
2026-06-01 11:55:17
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christine ☻ 🇨🇦 YYC ⸆⸉ :
✨not using chat✨ love youuuuuuuy
2026-05-31 22:36:42
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user128683622 :
Discard = unfed/hungry/fallen starter. This is what you get rid of before you feed again so that you don’t end up with a whole bunch. Instead of trashing it, people will use it for discard recipes. You’ll want to use recently fed/peaked starter for bread. So yes it’s technically all the same, but it’s called something different and used for different things depending on where it is in the feed cycle
2026-05-31 20:40:42
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NaniScumani :
Mine was Toast Malone and I tried so hard for about 6 weeks and could not get it to turn out right so Toast Malone went to the trash can and that brought me a lot of joy. I don’t like sourdough enough to deal with that emotional rollercoaster.
2026-06-04 03:10:11
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miniinaps :
i’m more excited knowing the queen watches the pitt too 😭
2026-06-01 14:07:08
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ZelinIjo :
How did I not know Glo had a sourdough starter?! Welcome to the world baby Jane dough
2026-05-31 21:54:37
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Ember.the.service.Shepherd :
You started sourdough 🥹🥹 I’m gonna be delulu and think you did because of my comment begging
2026-06-02 03:43:25
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meresothersecretspam :
First yay
2026-05-31 20:33:59
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Kiera Celeste :
When I feed mine, I let her rise on the counter and then she’ll go in the fridge. That way she’s fully fed and has had time to eat before going to sleep :)
2026-06-01 15:12:55
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esqueefiess :
I’m not a ChatGPT girlie, m a TikTok girlie. Most things I want to know how to do or make have tutorials already on TikTok with comments adding tips! Also good restaurant recommendations. It’s such a lifesaver 😅
2026-07-13 16:06:45
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hannah :
can someone tell me if the sabre paris cutlery is worth it?🥹i trust this community but im not sure if 10€ shipping is worth it… :(
2026-06-01 09:27:14
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Myah :
Discard isn’t necessary it’s just to make sure it doesn’t over flow. So it’s all the same
2026-06-01 06:45:52
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hagarnothager :
tbh I don’t think there’s right or wrong in sourdough. the only thing I would say is if you’re feeding jane dough 1:1:1 ratio it will probably eat the flour quickly and can get acidic really fast so I’ve switched recently to 1:5:5 ratio sometimes even 1:10:10 and I just leave it for the day. My starter became more bubbly and reactive by the time too.
2026-06-01 13:36:45
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