Glezer's Sourdough Semolina Question
Has anyone made Maggie Glezer's "Sourdough Semolina Bread" from her book, A Blessing of Bread? I am trying to make this but need help converting my sourdough starter for this formula.
The formula calls for firm starter refreshed 8-12 hrs prior, then using 30g starter with 80g water and 135g flour. I assume this is the same as using part of your regular sourdough starter and doing a build? If not, could you point me in the right direction?
I currently have an active starter that I feed weekly and refrigerate. I keep mine at about 80% hydration. How would I use this for her formula?
Any suggestions appreciated. Thanks!