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Question about the 6 month mark on my starter, been feeding it wrong since day one
Ran my first sourdough starter for over a year thinking thicker was better, so I kept it at pancake batter and wondered why my loaves came out like hockey pucks every Sunday. Then a guy at the bakery on 5th glanced at my jar and said it looked like wallpaper paste, which sent me down a rabbit hole on hydration ratios. Now I keep it at 100 percent and the difference in rise after 4 hours is nuts. Anyone else get thrown off by the consistency thing when they started out?
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