I think I've given my starter (about a week-10 days old) too much water. It's more like a pancake batter. What's the best way to fix the hydration? Should I just dump some flour in and mix to the right consistency? It was doubling but I screwed it up and now the bubbles seem to be popping right through and not raising the starter at all. I used a plain water/flour mix to start it and only used your regular unbleached bread flour (on a whim and with the assumption that it wouldn't work). I had activity at around 24 hours, though. :) Yes Staci, it is fine to add more flour to thicken up the starter. The joy of starters is that they are very flexible and forgiving, and it takes a LOT to kill one off. ~ MaryJane

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