In the earlier days of fermenting the common recommendation was to keep it covered. In fact there was the tedious recommendation to do a double bucket system: the inner bucket was drilled full of drainage holes. That bucket with feed then was set in a second bucket so that when you lifted the inner bucket full of FF, the extra liquid would drain out the holes into the outer bucket, thus the "back slop". It was suggested that keeping a layer of water over the top of the feed was necessary to keep the feed from spoiling. This was a number of years ago.
Since then, common practice is to mix the feed with enough water so that the resulting mix is the consistency that the flock prefers. I try to mix my FF to the consistency of: drop biscuit dough, soft serve ice cream, thick cooked oatmeal, creamy mashed potatoes. (getting hungry yet?) Even when mixed well, there will be some separation, which is normal, with a loose puffy layer on top, and a more liquid layer underneath. It takes a while to get things to the consistency you like. Even then, there's room for correction. If it's not to my liking before I serve it up, I add some more dry pellets, or an other qt. of water.
When considering the fermentation process, the idea that the feed must have a layer of water over it does not make sense to me. Ever make bread? That bread dough rises just fine, and NEVER has a protective layer of water over it! Granted, there are different types of fermentation, and some types do require immersion. But, i don't consider FF to require immersion.
Since then, common practice is to mix the feed with enough water so that the resulting mix is the consistency that the flock prefers. I try to mix my FF to the consistency of: drop biscuit dough, soft serve ice cream, thick cooked oatmeal, creamy mashed potatoes. (getting hungry yet?) Even when mixed well, there will be some separation, which is normal, with a loose puffy layer on top, and a more liquid layer underneath. It takes a while to get things to the consistency you like. Even then, there's room for correction. If it's not to my liking before I serve it up, I add some more dry pellets, or an other qt. of water.
When considering the fermentation process, the idea that the feed must have a layer of water over it does not make sense to me. Ever make bread? That bread dough rises just fine, and NEVER has a protective layer of water over it! Granted, there are different types of fermentation, and some types do require immersion. But, i don't consider FF to require immersion.
It should be like biscuit dough, mashed potatoes, It should hold it's shape when you put a big spoonful on a plate. If it's to dry or wet, just add a little water or more feed. I don't measure anything, I just add some water, let it sit for 5 minutes, then adjust accordingly. The next day, before feeding, I still may add a little of something if needed, to be the right consistency. Mine don't like it to wet.(messy)
