I'm looking for help in the method I'm using to convert standard recipes to sourdough. In either Breads from the LaBrea Bakery or The Bread Bible I read the following method: 1) add the total weights of flour and water [I'm using a weight of 140 g./cup for flour and 225 g/cup of water] 2. Find 30% of the above weight to determine the amount of starter to use. 3. With 100% starter, divide by 2 to determine weight of flour and water in the starter. 4. Subtract the weight of flour and water in the starter from the amount called for in the recipe to know how much to use.
I tried this with the recipe for No-Knead bread and ended up after 18 hours with dough that was more like a starter than an actual dough. I'd appreciate any help!

Colleen