Converting recipes calling for liquid sourdough to firm sourdough (Glezer recipe)
Hello and thanks in advance for help with this issue.
I am about to make the sourdough recipe found here:
My question applies to this and any other recipe that either doesn't specify the type of starter or calls for a liquid of batter-like starter -
How do you determine the amount of firm starter you will need for a recipe that calls for liquid starter? How much water do you need to add? Are there additional steps, like a pre-ferment?
The recipe calls for 1 cup.
The starter, which I love, I have made using Maggie Glezer's recipe from the book Artisan Baking.
Thank you dearly,