firm starter HELP!!
Hi all- so I am a sourdough newb, but I recently made Prof. Calvel's starter which looks like it'g going to make it :) But...I do have a couple questions that I would really appreciate help with. I consider myself a pretty good internet researcher, but I haven't found anything to help me out..
Can a firm starter be used in place of a liquid starter? Is there a way to calculate this?
If I were to transform my firm starter to liquid or vice versa, should this process happen over a few feedings to let the beasties aclimate to their new surroundings or do I just feed one time with the appropriate percentages then use in the recipe?
Thank you so much in advance for the help...this site really has me excited to start my baking adventures. Thanks!