Beth

June 8, 2018 at 2:11pm

Hi all On my 6th loaf, had two good ones. They are all yummy to me. Today new recipe and I am guessing it got too hydrated. Cannot get a firm fold or ball. It keeps spreading. I just got best ball I could for overnight fridge. I am guessing it will spread on baking? Question is could my starter be too wet? Can I add more flour to fix? I keep it in fridge, it is a baby at 7 weeks! Thanks for great info, photos and tips here! Comments help too!
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