|Here is a great example of a happy|
healthy starter brought in by a class
member. Thick enough to hold big
bubbles. See how the starter clings
to the glass? Just right!
|Beautiful family photo! Almost all of these are|
starters that originated with mine.
"When your starter is more liquid, it isn't strong enough to hold the bubbles the organisms are creating. The C02 is being produced, but there's no parachute to catch it. The bubbles just leak out the top and so your starter never "rises" or doubles. If you want to see some action, you have to let your starter be thick enough to hold on to the bubbles." Brilliant! She nailed it right on the head. I would say that a rough 90% of starter problems I see in helping people with their starter is a result of a runny starter. So here is a tip: Your starter should be the consistency of room-temperature butter on a warm day. You should be able to spread your starter across the glass of your jar, and watch it slip down the glass. If your freshly fed starter is too runny for this, then add more flour. It is almost always better to err on the side of a thicker starter. Starters that are too thin tend to sour and be unproductive
|A few of our class members who bravely brought|
their starters in for check-ups :)
No matter what happens, stick with it and keep trying. you will get there! Starter baking, like parachuting, takes preparation and enough pure faith to make the leap!