Tartine book: how much is a tablespoon?
Could someone tell me how much a "tablespoon of starter" weighs in grams?
In the Tartine book, where Robertson describes the method voor making his basic bread, he starts off by emphasizing how important it is for bakers to use weights and not volumes. Then he goes on to say that to build the leaven, you use 200 gr flour and 200 gr water, and a tablespoon of starter :).
It's not that I think a gram more or less will make much difference, it's just that I honestly have no idea how much that is. A dollop the size of a walnut? A mandarin orange?
(It's a starter at about 100% hydration).