Charles Perry wrote:
>
> Mike Avery wrote:
> >
> > ...And I was so sure it'd never happen to me...
> > ...All of which means.. the culture was as liquid as water. And when we
> > added flour.... it never firmed up. It was... scary.

>
> I think it is a fairly rare problem. I don't hear of it very
> often, at least.


When I started with sourdough I was dancing on the edge of this condition all the time. I kept the starter on the counter, was feeding it once or twice a day and never more than doubled it with a feeding. (Treating it like a pure yeast culture for brewing). Very sour and very runny starter. I made a lot of sour bricks during that time.

Since moving to this technique:
http://lumpymuffins.home.comcast.net...h/NoWaste.html
I've been quite happy with my results.


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