Tartine no.3 starter issues
I'm having issues with my tartine starters from book 3. I've tried several times to get my starter to rise but it's just too wet.
Here is what I've done so far this time around:
315g 50/50 flour blend - wholemeal and white. (Manildra wholemeal and Allied mills Superb bakers flour)
300 ml water from the tap (We really do have great water in Melbourne, Australia)
This raised and bubbled for 2 days and on the 3rd day I fed it.
On the 3rd day I took 75g of starter and put in 150g 50/50 mix and 150g water.
This is where it went bad and has my last 4 attempts.
The mix seems to be so watery the air bubbles just come to the top and pop. This results in my starter being more like a crepe mix rather than a thick pancake batter. It also means my starter won't rise like it did when I used 315g flour to 300 ml water.
How can I fix this? I'm sure it needs more flour or will that make the 1:2:2 balance be thrown out?
Any help is appreciated.