May 23, 2009 - 3:18pm
Starter Volume discrepancies
Since I'm a newbie,I still have questions prior to starting baking my first sourdough. I have seen recipes varying everywhere from 1/8 - 2 cups of starter. I like extra sour sourdough and from what I have read so far, the fermentation time and temperature is what determines the sourness of the dough.
So what's up with the various amounts of starter in these recipes?
Cheers