Sourdough Starter Too Thick
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Sourdough starter too thick

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Let’s talk feeding your sourdough starter / Starter maintenance If you’re a beginner to sourdough, I recommend a 1:1:1 feeding ratio (equal parts starter, flour, and water) to get the hang of things. Sourdough can feel overwhelming at first, but this straightforward approach gives you time to learn without overcomplicating it. Once you’re comfortable—or if your starter starts smelling like alcohol or vinegar—it’s time to level up to a 1:5:5 feeding ratio (1 part starter, 5 parts flour, 5 p...
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Soft Crust Sourdough Recipe: Ingredients: 100g active sourdough starter 350g filtered water 25g oil (avocado or olive) 475g @kingarthurbaking unbleached bread flour 25g dark rye flour 10g salt (Dark rye is optional- if you don’t have rye flour, use 500g bread flour) Instructions: 1. In a large bowl, mix the starter, water, and oil until you get a milky consistency. 2. Add the flour and salt, and mix until you have a shaggy dough. Cover and let it rest for 1 hour. 3. Perform 4 rounds of ...
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How I know my sourdough starter is ready to make some bread! This applies to established strong sourdough starters! Newly made sourdough starters can take weeks to months to become established enough for a successful loaf. They take alot of time and patience! If you are having trouble getting your starter going, check out my dehydrated starter, its an etsy bestseller. It is linked in my profile! #sourdough #sourdoughbread #sourdoughstarter #sourdoughtok #sourdoughclub #sourdoughtipsandt...
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