Will report back if I get it right eventually, so thank you for this blog!Soooo, I'm currently trying to get my sourdough starter going properly, but will study this blog tomorrow as I'm determined to get it right. I was drowning it at first as @fionsafavourites told me, so added more flour and it's now looking more promising! It smells good and is bubbling, but not quite enough!
You are viewing a single comment's thread from:
I really hope the blog post helps! There was so much to cover, so I still left out a lot. The more flour you add to the starter, the more "food" it has, but with too little water, it will take much longer to ferment. I mostly try for a 50/50 or 1:1 ratio of water and flour. But please do report back and don't be shy to ask any questions.