does anyone know of mistakes in Peter Reinhart's Artisan Bread Every Day (ABED)?
In particular, I have been trying the Pain au `Levain (p 61) different times, with poor results. The recipe calls for a lot of starter in relation to flour: 16 oz/458 g starter being added to 16 oz/458g bread flour (+ 11 oz/312 g water and almost 3 tsp salt)
this is a 1:1 ration, starter: flour.
is it correct? is it a printing mistake?
isnt' it too much?