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I wouldn't worry just yet, it won't die easily. You can dispose of half and try again. Have a look how much of the starter you need for the recipe. Put most (80%) of your starter into a separate container and top it up with equal quantities of water ( doesn't have to be warm) and flour ( I you organic wholemeal or rye) to match required amount, mix well and ...


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When I've made sourdough, I've always had a very active starter. To get it active discard half of the starter, and then double it with equal volumes of water and flour. For example: If you have 2 cups of starter, dump out 1 cup, and add .5 cup water and .5 cup flour. Feed it twice a day. When you see vigorous fermentation between feedings, it's ready to ...


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If you have the kind of sourdough starter that doesn't require extra yeast, do not use glass, as it can explode. I use a crock with a spring-loaded lid. Have had my starter for over 40 years.


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I agree, milk makes a better starter - much more sour. If you want you can use nonfat milk, too! I use 1% - have done so ever since I started -- 10 or more years -- I tried switching to water, just didn't work well.



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