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Not gonna be much help, but here it goes: I'd been only using glass out of convenience, don't think it can affect much, but it's just a hunch. Never tried the 'keeper' method. I'm starting with the ol' 1 to 1, never had it gone too runny. Maybe bacteria outcompete the yeast? Heard that can happen in larger containers.1. Glass or plastic container? (Just noticed a crack in my mason jar)
2. Thoughts on 'keepers vs. discarders' method? I don't like the idea of throwing out so much. Am I reading this wrong, or you can feed once a week without refrigerating?
3. Any tried and trued ratios of flour to water in attempts to get the starter back to a solid state (it became liquid).