OK, all you experienced people --
I have a starter going, but I think I'm going to goof it up so here's my question.
All the discussions on firm starters and 100 hydration starters etc got me thinking....
In order to create enough starter to do something with, I added equal grams of water/flour to the starter, but I didn't weigh the starter that I was adding to before I fed it.
Hi everyone. I'm new here and I want to start out by saying thanks for all the terrific information on this site. Thanks to you I am now sourdough-obsessed. lol. I wonder if all you sourdough experts could help me with a question I have.
I have been maintaining my starter in a bit of a different way than the 1:2:2 formula usually suggested.
Instead of discarding when I haven't used some starter, I just add equal amounts of flour/water to the starter. This is usually ~4 oz. each. Since I usually refresh the starter and use recipes with large amounts of preferment, I haven't run into the problem of the ever-growing starter. It still maintains well in my 1L jar.
However, I was wondering if this would cause a problem with balance of organisms or some other issues like that.