I keep having this problem with my wheat starter. I take a 100g of starter and add 100g AP flour and 100ml of water. I mix up and then generally have to add more water as it is too thick. I mix up to where it is as thick as double cream After 12 hours there is a layer of brown liquid
I scoop it out with the discard and feed. I am trying to maintain a 1:1:1 starter. I have read other blogs where maybe this is due to underfeeding. A strict 1:1:1 seems too thick or should I just accept that it is thick. Any advice would be good.
