How many days do I feed the starter before I can make sourdough?

I was out of town yesterday. Spotty cell service, bleachers, cold wind, and a track oval in the middle of nowhere. But I had one eye on the bake-along all day and what I watched you all do… I can’t put it into words. You showed up. You coached each other. You answered questions, encouraged each other through the rough spots, and made sure nobody got left behind. That’s not something I taught you. That’s who you are. This is exactly the community I hoped we’d build. I’m going through all the threads right now. The recap drops at 3 PM and I’m going to make sure every person who put in the work gets their moment. Now let me tell you a little about where I was yesterday. My youngest son Ryan holds the school record in the 100m, 200m, 4x100, and javelin. He’s the conference champion in javelin and he’s ranked fifth in the nation right now with the season just getting started. Yesterday he won his third meet in a row, sweeping his events again. I’m attaching a short video of some of what we witnessed. Two things I’m incredibly proud of this Easter weekend. What’s happening on that track and what’s happening in this community. Thank you for everything you did yesterday . Henry ⭐🔥

We’ve got so many new faces in here and honestly, I feel like we talk in the comments all the time but I don’t really know who you are. And that’s on me for not doing this sooner. So let’s fix that today. New members, longtime members, everyone. Drop a reply below and tell us: 🏡 Where you’re from 🍞 What kind of bread you’re baking right now (or trying to learn) 🎯 One thing you’re working on getting better at I’ll go first: I’m Henry, based in Columbia, South Carolina. I’m in the middle of an Easter bread series right now and I’m constantly chasing better oven spring on enriched doughs. It never gets old. There are members in here from all over the country, some internationally too, and you’ve been talking to each other in threads without really knowing the person on the other side of the comment. Let’s change that. This isn’t just for the new folks. If you’ve been here since day one, I want to hear from you too. We grow as a community when we actually know each other, not just each other’s loaves. Drop your intro below. I’m reading every single one.

@Donna Angelo documented her complete fermentolyse experiment in real time, overnight fermentolyse, coil folds, Craisins added at fold 2, cold retard, two loaves baked, crumb shots posted, across four separate community posts. The stiff starter thread at 105 comments was running at the same time. That's what invested community learning looks like.