ok here goes.....
ok, I have what I feel is a really dumb question that I should know but I am struggling with.
Please help me understand percentages. What is 100% hydration starter? How do you figure all of the percent I see being thrown around. How do I know what % my starter is. I feed it with 1 c flour 1 c water, it is kind of like thick pancake batter. I am saving now to take a 5 day class at SFBI (I can't wait) I know it will help me tremendously with the math part of baking.
Thanks in advance.