Question: Is it okay to add a little water to my sourdough scrapings defore putting the jar in the fridge for the next bake?
I've been roughly following Kevin's guide on creating a starter and using it for baking, with some success. I'm about 3 months in now. I just leave the starter scrapings in the jar for the next bake. They dry out a little and stick to the sides of the jar. So I thought why not add little water (50ml) to keep the jar clean and the starter moist. I can't see any reason why this wouldn't be a good thing, I'm trying this out for my next bake, I ask the question in case I'm missing something.