Too Much Starter?
Need some advice please. I printed out a recipe for Basic White Sourdough Bread, I think from this site, but not sure at this point. It calls for 16 oz of starter and this seems like a lot to me. I'm wondering if it is a misprint. My starter is PR mother starter, 100% hydration. I will refresh it with same before this bread. I've made a number of his breads with it, very good results.
This new recipe is as follows: 100% hydration sourdough starter-16oz/453g, 18 oz/510g water, 32 oz/907g bread flour, .5oz/14g oil, .5oz/14g sugar and .8/22g sea salt. Does use the autolyse and some stretch and fold. It makes 4 lbs 4 oz of dough. It seems like a lot of starter, 3 cups. Way more than PR recipes. Any thoughts to help me?
Thanks in advance, am loving all your great opinions. Jean P. (VA)