Help. Herman, my new sourdough starter!
I have just made a new starter (8 days old), days 1 - 7 was at ratio of 1:1:1 , day 8 1:2:2 and still doubles in around 8 hours.
Was just wondering if anyone here could help. I have noticed that in a lot of recipes that I wish to make, the recipe, for example, calls for 300g of starter. I have about 400g or so and was curious as to how I go about replacing what I use in the recipe whilst still keeping the correct ratio. Any help would be great.