Help with starter please!!
Hei, I've been trying sourdough recently with varying levels of success but I just have a question about making a starter for sweet breads.
I'm using recipes from a specific book which was recommended to me by someone who has been making sourdough for decades, they also gifted me some of their starter so I can assume my beginning starter was correct.
So the book I'm using gives the following recipe for refreshing sweet starter;
25g starter
100g flour
60ml water
30g sugar
However anytime I try this it is a ball of glue and I always end up adding extra water as it's impossible to mix.
Does this seem normal?
The recipe for refreshing regular starter from this book is;
5g starter
40ml water
30g flour
This one turns out a more manageable consistency but I notice it's very different to other recipes I've seen on this thread
Any feedback or insight would be appreciated!
There is a lot of discussion of sweet stiff starters and levains on the site - use the search box. Here's one thread that might be interesting for you -
https://www.thefreshloaf.com/node/73841/sweet-starter-process-and-interview
TomP
One more time (I keep saying that) - water and flour is all that's needed. Instruction is by me somewhere here. Anything else can be added after the fact. Most don't wait long enough for a starter to develop - so - give it the time it needs - which is told by the starter. Enjoy!