My Sour Dough Starter has a very thin, runny consistency. Is that the way it should be? I thought it would be thicker. Is there anything I can do to save it?
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I don't think anything is wrong with it. I have had some blow up the bag (yeasty) and others do nothing, but they all taste the same in the end.
Sometimes when your flour/water ratio is off, it is easy to have runny starter. Weighing your water and flour can help. I add a little rye flour to help thicken it up when mine gets on the liquidy side.
I currently have two different starters going and one is much thinner than the other, but they both have that same yeasty sour smell and the breads come out fine with both so unless yours smells bad, I think it would be just fine.
My starter sour dough is runny,what can l do to thicken it
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