Hi
Ok , A few weeks ago I was in a hurry to feed my 3 year old starter, which works extremely well each time I bake and I bake the extra tangy sourdough weekly. Well in my haste I did something wrong and I had way too much liquid in the mix. I thought it was ruined and I would have to start my starter again but I called the hot line and the man said just add more flour until it’s the consistency you are used to. Ok, I did this and just to be sure I left the starter out on the counter fed it each day for a week until I saw it rise to the top of the mason jar consistently. The starter was a pancake batter consistency for a few days which was not the usual consistency of my starter. So I added a tablespoon more flour. Anyway, I baked bread yesterday and The dough rose beautifully. When I turned it out to shape the round loaves it deflated more than it usually does. I set it up for the final rise it spread out more than up during the final ruse which was not entirely unusual for that recipe but when I put in the 425/oven it never got that pop upwards like it usually does. It looks exactly like the picture in this blog. It’s edible but not the result I usually get of a higher loaf. The bread consistency is good but it’s flatter than I usually get. What happened?

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