June 3, 2009 - 4:23pm
Neutralizing starters
Hello, dear Fresh Loafers:
I'm considering making something similar (but not exactly the same) to waffle or pancake out of starters.
How much baking soda would you use to neutralize the acidity of 1 cup (240g) of 100% hydration starter?
On top of that, how much baking powder would you use to rise this batter?
Thank you very much.
Yippee