tag:blogger.com,1999:blog-4514958727475370786.post1928100342738749143..comments2023-05-02T03:57:28.112-07:00Comments on Patti Wagon: Welcome to my World, Sourdough!Patricia Claytonhttp://www.blogger.com/profile/04956729729446872311noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-4514958727475370786.post-76311184043777379942014-06-22T17:38:11.337-07:002014-06-22T17:38:11.337-07:00Just saw this now- a year later, sorry. Yes, I kee...Just saw this now- a year later, sorry. Yes, I keep the starter in the fridge. My new stater in a different location is doing really well. Let me know how the pizza stone worked/has worked out!Lisahttps://www.blogger.com/profile/05957917073812699537noreply@blogger.comtag:blogger.com,1999:blog-4514958727475370786.post-38278948083557313992013-06-16T13:18:04.353-07:002013-06-16T13:18:04.353-07:00Hi Lisa!! I'm not sure about the liquid, but I...Hi Lisa!! I'm not sure about the liquid, but I've found mine to be really forgiving. I usually add one cup flour and 1/2 cup lukewarm water to mine every time I feed it. But I've seen recipes for adding equal measurements. Do you keep it in the fridge? I've found that when I keep it on the counter, it gets quite a bit thinner, but I have to feed it every day. Maybe if you want to thicken it up, you could add more flour, but as long as you don't think it's affecting your recipes, I wouldn't worry. Will totally try the pizza stone method!! Hope you are well! Alles Liebe!Patricia Claytonhttps://www.blogger.com/profile/04956729729446872311noreply@blogger.comtag:blogger.com,1999:blog-4514958727475370786.post-54921983195977743462013-06-14T19:46:17.455-07:002013-06-14T19:46:17.455-07:00Hey Patrica!
This is Lisa from Tuebingen ;). I l...Hey Patrica! <br /><br />This is Lisa from Tuebingen ;). I loved this post! You inspired me to feed my own starter. I have a few questions. My starter has more liquid, why is that? What is your recipe? The flour in Germany is so confusing! <br /><br />Also try a pizza stone! It gives more spring to the bread. I'm a total amateur, though! I have had great results with a pizza stone for bread. Lisahttps://www.blogger.com/profile/05957917073812699537noreply@blogger.com