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).
I really can’t find much info on the “keeper” method, though it could be something with my keyword searches. This could be an issue. Going to place the discarded starter today into a smaller jar... for science! Heard that can happen in larger containers.