Hi Michael, it sounds like you may have simply added a little extra flour with each feeding, which is easy to do if you measure your flour by cups. The regular feeding for your starter should look like this: 1/2 cup (113g) starter + 1/2 cup (113g) water + 1 scant cup (113g) Unbleached All-Purpose flour. If you don't have a scale, be sure to use this method to measure your flour by volume, and note that the amount of flour is a scant cup (or a little less than a cup). It's fine to add a bit more water the next time you feed your starter. Look for the consistency to be a thick but easily stirable paste right after feeding. As it rises and ferments it will get thinner in consistency, more like a thick pancake batter with bubbles throughout. When you want to return your starter to the refrigerator, be sure to allow it a few hours at room temperature after feeding it. This will ensure that some fermentation continues in the fridge. For more help troubleshooting, please don't hesitate to contact our Baker's Hotline. We're here M-F from 9am-9pm EST, and Saturday and Sunday from 9am-5pm EST, and the number to call is 855-371-BAKE (2253). 

• Reply