New to starters
Hi... I am new to starters and bread making in general. I have made bread every now and again but have really gotten into it as of late. I started a small 300g 100% starter and have been facing problems with hooch. I started it four days ago and waited 48 hours for the first feeding because I was not seeing any activity in the first 24. By 48 hours, it was nearly overflowing and I was quite happy to see this. On the following day, I went to check it and feed it and I found that it had quite a bit of hooch and was inactive. I mixed it up and fed it but has been quite wet for the past two days. What do I need to do to fix this?
Also, I hate to waste so I use the 50% discards to make bread. I just deduct the water and flour from my recipe and use active dry yeast as stated in my recipes. Is this ok to do? Can't hurt it any but does it do anything for texture? Just wondering.
I am quite a newbie at this so any help would be much appreciated! Thanks!
UPDATE: After reading some of the forum topics, I decided to add another 75g of flour and it has thickened back up? Am I doing this correctly? This is now not 100% though... confused!