I have a sourdough starter that I have maintained for 55 years. I have always used 1 cup of water and 1 cup of unbleached wheat flour to feed it. It's very thin and quite different than what I am seeing commonly in use now. Do you have a recommendation on how to feed it to make it more robust starter and less inclined to produce so much hooch? I see the value of using weight vs volume but I'm kinda lost on how to convert from volume to weight when I would also like it to be thicker. Thank you.

• Reply