Building Starter for Recipe - HELP!
Hi, all. I’m about to make the Norwich Sourdough bread from Wild Yeast blog, as follows:
900 g AP flour
120 g whole rye flour
600 g water at about 74F
360 g mature 100% hydration sourdough starter
23 g salt
Hi, all. I’m about to make the Norwich Sourdough bread from Wild Yeast blog, as follows:
900 g AP flour
120 g whole rye flour
600 g water at about 74F
360 g mature 100% hydration sourdough starter
23 g salt
Hi, all. I am here once again to draw on your expertise in the area of sourdough starters. I have kept a successful 100% hydration starter for about 6 months now and have been enjoying using it to make breads, bagels, etc.
However - I find I'm having a little dilemma, because although I seem to be accurate in figuring the gram total to build the starter for baking, the result is consistently a significant amount more starter than I planned on building.
When feeding/refreshing a starter, you often see ratios written like this: 1:2:2, 4:2:1...n:n:n.
Is there a standard or convention for how these ratios are written?
?