The Baker's Hotline

August 8, 2014 at 11:23am

It might be that your flour was drier than ours - particularly if you live in a dry climate. I am glad that you adjusted the starter with water until it resembled the photos. You will find that once you start feeding the starter with water and all-purpose flour, it will be looser. The whole grain flour does absorb more liquid than the all-purpose flour.~Jaydl@KAF
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