Question about % of starter to flour?
Is there a rule of thumb for the % of starter to use in a formula compared to the total flour (bakers %)
how long is it safe to let an enriched dough (just a TBS of butter) ferment at room temp?
Do low hydration doughs have problems when using sour dough starters? I am finding that while my starter is very active it is not rising a stiff dough. My first try was very wet and rose very well.
Thank for any advice Will