In article
<mailman.5.1187114758.25616.rec.food.sourdough@www .mountainbitwarrior.co
m>, says...
> Brian Mailman wrote:
> > John LaBella wrote:
> >
> >> I am "cultivating" a starter. It does seem happy & bubbly at the moment.
> >> My question is how thick should the starter be?
> >> Is it like a Drywall mudd? or more like a heavy cream or ......
> >>
> >
> > Plop plop fizz fizz:
> > http://tinyurl.com/yvslk5
> >
> >
> I am not sure on that one - first it was caught from "air" - I posted a
> reply and called it an urban legend.
>
> Then I also asked how old this starter is. Looks to me it's the first
> burst on a new starter.
>
> We'll see, if he posts a reply to that question.
>
> Sam
>
>
> As for the question, how much water - 100 % is easiest to calculate, if
> one cares at all.
>
>I used a whole wheat flour for my starter ... it has slowed down a bit.
It is currently VERY thick I will have to add some more liquid wheen I
feed it again...

Thanks