May 21, 2020 - 10:14am
![jennw0598's picture jennw0598's picture](https://www.thefreshloaf.com/sites/all/themes/thefreshloaf/images/default_user.jpg)
Watery starter
Hello! I'm new to all this and am hoping someone can help me.
I was given some 100 year old sourdough starter and when it arrived I fed it and put it in the fridge (right away). I fed it equal amounts flour/water. It was watery going in. It had liquid on top as the rest settled. I hadnt touched it in a few weeks so i fed it again yesterday but added more flour since i thought it was too runny. I let it sit out overnight and there are bubbles, but still very watery. It looked like it may have risen maybe an inch or two in the jar. How can I fix this? I dont want to lose it! TIA
I would feed it 1:2:2
For example 15 gram starter, 30 gram flour, 30 gram water.
If it starts to double in 12 ours go to 1:3:3 and go on to 1:5:5
When you reacht the point it doubles or even triples put it in the fridge.
Great! I will try this! Thank you.