Sourdough Starter Too Thick: A Baker’s Dilemma and Culinary Opportunity
In the world of sourdough baking, a “sourdough starter too thick” is a common challenge bakers face. It occurs when the starter, a fermented mixture of flour and water that acts as a leavening agent in sourdough bread, becomes excessively dense and sluggish. Imagine a thick, glue-like consistency that makes it difficult to stir or incorporate into dough. While it may seem like a setback, this condition presents both a dilemma and an opportunity for bakers.