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4 Comments:
When I'm storing it, I add more flour to make it quite thick. When I'm reviving it, I add more water to loosen it up and make it easier to stir. If I'm keeping it active on the countertop, it's probably something like cake batter in thickness, but goopier because of the gluten.
As long as it's not ridiculously loose or thick, it probably doesn't make a difference until you're actually making bread, and then you just need to adjust the water/flour ratio to get the kind of bread dough you want.
dbcurrie at 8:11PM on 02/15/09
Sourdough starter is usually somewhere between the consistency of a thick batter and a wet dough. Generally the longer it has sit between feeding, the runnier it will get, as it starts to produce hooch. I hope that helps, if not please give me a little more info on your starter.
dmcavanagh at 8:13PM on 02/15/09
There are different types of starters, some very liquid, some as hard as a stiff dough. The more liquid types are generally more active, so they need to be used (or at least refreshed) more often.
Nicholas H at 9:09PM on 02/15/09
I'm new to this site and appreciate the help I've received on sourdough starter. Lots of good advice.
sewing34
sewing34 at 9:16AM on 02/16/09