Is your sourdough starter too runny? Check down below to see if you need to make any of these adjustments to your starter ⬇️⬇️⬇️ But first, follow my page @the.sourdough.girl for all my sourdough tips, tricks and recipes 💧Hydration Ratio – If you’re using a higher water-to-flour ratio (like 1:1 by weight), your starter will naturally be looser. Try feeding it with more flour than water so you get a thicker consistency. 🌾 Type of Flour – Whole grain flours (like whole wheat or rye) absorb more
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Is your sourdough starter too runny? Check down below to see if you need to make any of these adjustments to your starter ⬇️⬇️⬇️ But first, follow my page @the.sourdough.girl for all my sourdough tips, tricks and recipes 💧Hydration Ratio – If you’re using a higher water-to-flour ratio (like 1:1 by weight), your starter will naturally be looser. Try feeding it with more flour than water so you get a thicker consistency. 🌾 Type of Flour – Whole grain flours (like whole wheat or rye) absorb more
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FacebookThe Sourdough Girl
Fixing Runny Sourdough Starter with 1:3:2 Ratio
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Fixing Runny Sourdough Starter with 1:3:2 Ratio
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Runny or smelly starter? Here’s a quick fix using my favorite 1:3:2 feeding ratio 🫧 watch your starter thicken and thrive! #sourdoughforbeginners #sourdoughstarter #sourdough #foryou #fyp
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Runny or smelly starter? Here’s a quick fix using my favorite 1:3:2 feeding ratio 🫧 watch your starter thicken and thrive! #sourdoughforbeginners #sourdoughstarter #sourdough #foryou #fyp
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You normally whisk a regular sourdough starter in a jar — runny, bubbly, spoonable. But this one…? This one starts completely differently. On the counter, I mix flour and water like a dough — pressing, folding, tightening it under my palms until it comes together as a firm ball. This isn’t a batter you stir. It’s a dough you work. And that’s exactly where the strength begins. The moment it feels like dough, it’s already learning to hold gas — to stretch, to create tension, to build structure lon
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A regular sourdough starter is whisked in a jar — runny, bubbly, spoonable. But this one starts completely differently. On the counter, I mix flour and water like a dough — pressing, folding, tightening it under my palms until it comes together as a firm ball. This isn’t a batter you stir. It’s a dough you work. And that’s exactly where the strength begins. The moment it feels like dough, it’s already learning to hold gas — to stretch, to create tension, to build structure long before it ever me
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