Stuck to the Wall
I'm a bit embarrassed to post this, but there are no fellow artisans within reasonable reach, so here goes.
I'm trying to build up a 60% sourdough starter based on Maggie Glezer's book. It is supposed to be 10% old starter, 60% water and 100% flour. The rising is coming along ok, but the tackiness of the risen active starter exceeds the finest library paste! It sticks to the jar, my hands, the utensils, and anything else it contacts, with a deadly tenacity.
I am using a quality electronic scale and measuring very carefully. Is a "proper" 60% starter supposed to be this gluey? Can I just increase the flour somewhat? How should I judge if I have a proper "firm" starter by eye or by touch.
Another thing I find strange, is the process of dissolving the active starter in water to start a recipe or another refreshment. It is a very long and tedious process to chase those little gluey gobs around with a fork until they are completely dissolved. Am I missing a better way, or is just partially dissolving the starter OK?
Thanks for any comments. I'm about ready to go back to 100% starters. Would I lose much if I did?