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Talked to my grandma about her sourdough and realized I've been killing my starter
She was visiting from Phoenix and saw my jar on the counter. She said, 'Honey, that's not hungry, it's drowning.' I'd been feeding it a full cup of flour and water every single morning, thinking more food was better. Turns out I was diluting the culture and that's why my loaves have been so dense for months. Has anyone else had a starter that was just too wet?
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janac591mo agoTop Commenter
Oh man, I feel seen. I was basically running a starter SOUP kitchen over here. Mine was so wet you could practically drink it. No wonder my last loaf had the life force of a brick.
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sean_park81mo ago
Ugh, I read something about this exact problem last week. The article said a soupy starter makes weak gluten, so your bread can't hold any air. It just turns into a dense lump. That totally explains the brick loaf. You gotta aim for a thick paste, like peanut butter, not a drink. Makes so much sense now.
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