u/withpicklesattached

Souron (for he rises in the yeast) is a hungry beast. I use 5 grams starter to 90 grams flour and 70 grams water, twice a day and sometimes he still gets boozy towards the 12 hour mark. I had to stop doing 100 percent hydration to slow him down a bit, make him less runny, and balance the flavor. Also, I live in a pretty cool climate that is on the lower end of humidity. I wouldn't have though I could make such a healthy boy. Now I just need to work on my shaping skills to get better baked loaves. Does anyone else have a starter like this?

*edit, wrote wrong word