100% and 50% Hyd. Starters
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HI All,
I am new to Sourdough and have been looking at this site for the last couple days. I made a starter about 9 days ago. The starter is very active and I can not wait to start making bread. I would just like some clarification on a couple things. The hydration % of my starters, feeding, and a couple others. I have read SO many threads and my head is ready to explode! The following is the recipe for my "Mother" starter:
DAY 1-3
2tbs. ww flour
2tbs water
mix and let sit 24hours
Day 4-6:
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