July 19, 2018 - 12:33am
Judge my Starter,
Normally I bake ciabatta, and have only made sourdough a handful of times.
So I'm looking for some advice on my starter which is pictured, it just seems to be making a frothy top wowi small bubbles, I've been feeding it twice daily (for 4 days) once in the morning and then in the evening, both a mixture of wholemeal flour with grains and white flour, what would you advise I should do to get the viscos thick bubbles that are active
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