Weights and volumes in calculating
I'm having an issue with hydration in the sourdough formulas I'm getting in books and on the web. I weigh out to the letter and from more than one source I keep coming up with goop as a finished dough more like a biga then a finished dough. I'm always adding flour to get to what I feel is right. The end result is great but I'm always adding so much flour. Any thoughts on what I'm doing wrong. A side note my scale is in 5 gram increments and I have a new scale coming but I'm adding 100grams+ to get a workable dough. Any thoughts would be great.