I'd like to make Susan's Ultimate Sourdough (see her blog here). Her recipe calls for 12g starter and 175 g water, from which I assume she is using a small portion of firm starter. She says "Starter is...1:3:4 (starter, water, flour)".

I have a nice 100% starter that I'd like to substitute in the reicpe. I've found postings about how to turn a liquid starter to a firm starter, but nothing about altering actual reicpes. How can I go about converting the reicpe? In addition, what quantity of liquid starter would be appropriate. I've seen recipes that call for everything from a tablespoon of active starter to two cups!

Any help on the recipe and the concepts involved would be very much appreciated.

GregS

Can someone help me?

I have tried three differnt sourdough recipes, and a starter I boiught. All have failed in the same way. The most recent attempt was made using the orange juice/rye that ladysourdough suggested.

Again, on day 5, this thin yellowy liquid appears on the top of the starter. I can't seem to stop this from happening.

Some help would be *really* appreciated!

I'm a newbie, and after several attempts at creating starters, decided to follow (to the letter) Hamelman's Liquid Levain instructions from his book: Bread.

Well, I almost thought I knew what they were talking about when they said "liquid levain" or whichever.  Some books differentiate when they specify a levain type.  But now I'm confused again.  Maybe there are standard definitions?