The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

I'm asuming it's going to be as simple as adding an amount of flour.....

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gringogigante's picture

Rephrasing -- turning a liquid starter to a firm starter

February 5, 2011 - 3:50pm -- gringogigante

but how much? My liquid starter is 100% hydration (equals weights flour:water). A lot of the recipes I see here call for a "firm starter or sponge". I don't have that and have a ton of liquid starter a la Ed Wood's cool book.


what's a lad to do?

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