It sounds like your starter will work fine, although you may want to work on making it a bit thicker. It should be the consistency of a a thick pancake batter. I feed my starter by weight and when I first mix in the flour and water it is very thick, but tends to thin out as it ferments. If you are feeding your starter another brand of all purpose flour this may account for the thin consistency, since other all purpose flours tend to be lower in protein and will not absorb as much water as ours does. You can either add a bit less water or a bit more flour to correct the consistency. In any case, if your starter is showing good signs of activity you should be fine to bake with it. Barb@KAF

• Reply