The short rise may have been a shaping detail. Check this link for If your starter is too thick or sticky and difficult to work with, don't hesitate to add water, a tablespoon at a time until you get to the pancake batter consistency that will be easier to work with. Irene @KAF
April 2, 2015 at 11:25am
In reply to Just wondering how thick and how strong the strands of gluten s… by SLJ (not verified)