April 4, 2014 - 12:05pm
Starter consistency
I recently got involved with making sourdough bread. It is very satisfying and the flavor is really interesting . Can anyone let me know what kind of a consistency I should keep my starter at so it is very active. I have been going for a thicker paste so less water, don't know if it's a good thing as when tried to use for 100% sourdough without any commercial yeast I didn't get much luck with bread doubling in size, although baked with yeast I get a good sour flavor and have been generally happy Would love to hear your comments