The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Rmm7s's blog

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I am new to using sourdough. In Peter Reinhart's book on multigrain breads there appears to two different amounts of mother starter referenced and never explained.  I some recipes he take a small amount (2.5 oz) and adds it to the other ingredients in the biga.   Other times he just says to substitute an equal amount go starter for the biga.  I think I must be missing something or maybe I makes no difference.  Would appreciate any insights.

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