I have just mixed the 100 gms with 110 gms or mils of water as per instructions but it looks like dough. Quite thick is this normal. I have to stir in 12 hours. I assumed it would be more liquidy if you know what I mean.
kesley,
Oct 28, 10:38am
Starter tends to be super thick at the beginning of fermentation. Depending on how long your ferment period is, it should thin out considerably. Mine takes 4 days to go from looking like bread dough to looking like a very thick soup (but mind it does separate - don't panic about that either, just whisk it before you need to use it or feed it).
carlosjackal,
Oct 28, 7:56pm
The WHAT, the HOW and the WHY of sourdough starter:
Thanks so much kesley that helps a lot. idid google the maker but it never described it as being thick lol maybe I am.
makerealbany,
Oct 28, 8:18pm
carlosjackal thanks for that. Very informative as well.
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