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)".
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.
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?