Tartine: am I doing it wrong?
I've been following the Tartine method for many months, with reasonable results. But always looking to improve.
Another thread here (http://www.thefreshloaf.com/node/34954/clarification-my-starter-feeding-process) makes me wonder if I my understanding of the Tartine method is correct... specifically:
Chad Robertson suggests feeding the starter with equal "amounts" of water and 50/50 white/wheat flour. It's not indicated whether "equal amount" means equal by weight or by volume. I have been using equal volume (water and flour), giving a very wet starter.
Do you think Chad means equal-by-weight (i.e. 100% hydration) or equal-by-volume (i.e. about 125% hydration)?
Thanks in advance for your opinion