Hi Donna, if you've been feeding your starter fairly regularly and consistently then the thinning out and liquid on top that you noticed probably has more to do with where your starter is in the fermentation process, rather than how much water/flour you're adding during a feeding. However, if you are haphazard in your feeding routine or tend to add more water than flour (by weight) you may notice the starter separates in this way. I would encourage you to try to be as consistent as you can in your feeding routine. If you're following our sourdough starter recipe, look for the starter to be a fairly thick paste, but still easily stirrable, right after you feed it. Look for the starter to rise predictably and have a pleasant aroma before you try to bake bread with it. 

Barb

• Reply