How do I fix a sourdough starter that has become too dry?
It sounds like your starter might be too dry. Try adjusting the hydration to around 50-60% by adding more water. For 10g of starter, mix with 5g water and 10g flour. It should feel like pasta dough, not a dry ball. Keep experimenting, and you'll get there! Happy baking! 🍞
Besvaret af Hendrik, The Bread Code
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When making the stiff sourdough starter, start by using around 50 % water. If you are using a whole-wheat flour, or a strong flour consider going up to 60 %. All the ingredients should mix together very well. There should be no crumbly flour left. This is a common mistake I have seen when people tried to make the stiff starter. Yes it should be dry, but not to a point where it is a brick of cement. If you have ever made a pasta dough, this dough should feel exactly the same.
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