I am making my first batch of sourdough starter. What consistancy should the dough be before adding it to the other ingredients for the loaf I am hoping to make? It looks a bit too liquid to use although I have followed the 'refreshment' quantities per the book. TIA
Here in the U.S., we have flapjacks (pancakes) for breakfast often. Assuming ya'll have a type of pancakes wherein one pours the batter on a hot griddle or skillet... that's the consistency you'd want from your starter.
Be sure to feed it regularly and don't keep it in a sealed container. Our starter, by the way is over 25 years old.... works just fine when maintained properly...
Good for you, vodkan... we've numerous relatives, near and far that have a sample of this starter... sort of a world wide self-propelled travelling lactobacillus and yeast...