I got my starter going 3 weeks ago, each morning and evening since I’ve added 3/8c Einkhorn whole grain flour and 1/4 c water room temperature then stirred fast and covered with a wet towel with water in the pie plate I took out some starter twice now to make pancakes and waffles which were good with a bit of sour taste Problem is my starter is soupy and almost filling the bowl even after removing some starter to bake with Should my starter look more like dough than soup? Also I noticed batter getting stuck on sides of bowl looking dry and brown. I scrap the sides when I’m done stirring but can’t do that anymore unless I clean the bowl
Your photo is a tad blurry but your mother seems lumpy (it would be firm if using rice flour), otherwise it should be fluid enough to drop off your spatula in long strands similar to thickened pancake batter. It shouldn't drop off in lumps.
How about trying a more rigorous stir every time you feed her?
My mothers are of course refrigerator mothers after so many years so every Sunday when I feed them, I clean the glass container. It isn't necessary, but I've made it a habit to give her a clean container once per week. You could do the same thing once or twice per week if you wanted.
MaryJane Butters, author of Wild Bread ~ for we were all one family then ~
Starter is soupy
Posted - Dec 11 2024 : 2:07:05 PM
