The Fresh Loaf

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Help with starter please

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JOHN01473

Help with starter please

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.

thanks - the baking bear

 

 

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