Have a look at these firm starters
Decided the other day that I wanted to create a firm starter from both my white and WW 100% hydration starters. Want to see if I can get more sourness out of these firm creatures. I just started them 2/15 and have fed them twice. I plan on feeding them the same as my 100% hydration starters which is every 12hrs, is this advisable or should I feed them once a day? After feeding both of them yesterday around 1pm, the white starter tripled in size in aprox 5hrs while the WW created a dome, close to doubled in size in the same time frame as the white starter. For both firm starters and with each feeding I keep 2 oz of starter, add 1 oz of flour, and 0.5 oz of water. The white one is really sticky and almost impossible to handle without a spatula, while the WW one is very thick and can be handled with ease. It just seems that the WW is a little too firm, but I have no experience to compare it to. What I would like to know is this the appropriate ratio for a firm starer? Anything I should change or should I just keep truckin? Thanks for your comments.