Serious question, I just found out my sourdough starter was way too wet for the last six months.

My loaves kept coming out flat and gummy, and a baker friend in Seattle asked me point blank, 'Is that starter more like soup or dough?' I switched to a much thicker paste and my next batch had the best oven spring I've ever seen. How thick do you guys actually keep your starter?

3 comments

3 Comments

mileslane7d ago

Oh man, that's a brutal six months.

aaron8807d ago

Feels like the whole year, right @mileslane?

fisher.thomas7d ago

Tell me about it, @mileslane. My whole life feels like that.