Mary

April 11, 2009 at 1:55pm

I really enjoyed the article and all the posting. But, I have a basic question. What is the right consistency for the starter? Mayonnaise, wallpaper paste, pancake batter? I really enjoy the taste of my bread. The texture of the sourdough if it is being fed equal parts by weight of flour and water will be thick like mayonaise but VERY sticky and rubbery-stretchy. Mary @ KAF
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