NYT/Lahey no-knead sourdough question
When you make this, how much starter do you use, at what hydration? How vigorous is your starter? The first time I tried this, I used way too much starter, I think 80 grams. In the morning my dough had obviously risen and tanked. Last night I used 6 grams of 60% hydration starter. AFter 13 hours it had done very little. Since I don't want to go another day without bread, I just added a bunch more starter and will watch it like a hawk. At 180 grams I probably used too much!
This is such a simple to make bread with instant yeast. I want to find that same ease with wild yeast.