Dry weight / Liquid weight in a recipe
I have a question. I have been making SD starter for some time and it was always ???? ok.
My last 4-5 attemts have gone in the garbage.
The basic formula I have is 1/4 cup of water 3/8 cup of flour. Thats what I have used in the past in cup measurement only.
Now if the recipe calls for water 4 oz. Flour 3/8 cup. Water NP 3 oz. 3/8 cup of flour at 8 oz per cup seems like wrong formula if I am supposed to use dry measurment at 4.5 oz per cup.
If I was to use the 4.5 oz per cup for flour and it calls for 3/8 cup should that not be about 1.69 oz dry weight instead of 3 oz liquid?
Seems like that would be a very wet mixture at 1.68 oz flour and 3 oz. water.
So what weight is supposed to be used in most recipes? Thats my big question.
Liquid for liquid and dry weight for flour. I have a print out of all the various measurements and most flour I use is about 4.5 oz dry or Should I always do the math on the package per comapany specs per dry cup.
Big difference in volume for flour weight liquid versas dry per cup of flour.
Have I Just been lucky that my starter has doubled each time I discarded and then added 1/4 cW+3/8c flour at 8 0z per cup. .Still very stiff starter and so hard to work with.
Hope this was not to confusing. I seem to be brain dead lately.