Hi DD! There are different ways you can change the composition of your starter. One way is to increase or decrease the ratio of starter to flour and water. For example if you changed a starter that is typically composed 1:1:1 (starter:flour:water, by weight), to 2:1:1 this will cause the starter to ferment more quickly because you have more wild yeast consuming a relatively smaller meal. Conversely, if you doubled the meal you normally feed your starter to 1:2:2, this will slow down fermentation because your starter is trying to consume a larger meal. A second way you can change your starter is to change the ratio of flour and water it is composed of. A starter that is 1:1 in terms of flour and water content is at 100% hydration and is considered a liquid starter. A starter than has a 2:1 flour/water is going to have a 50% hydration, and will have a stiff dough-like consistency. While a liquid starter will ferment a bit more quickly than a stiff one, changing the percentage of starter (as described above) will have a bigger impact on the rate of fermentation. Some bakers prefer working with a stiff starter and others prefer a liquid starter. Recipes sometimes call for one or other, so it's good to know how to work with both, but both can make great sourdough bread. Barb@KAF

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