February 23, 2011 - 8:43pm
Confession....
Next month I'll celebrate the third anniversary of my first starter, Dan (in honor of Dan Lepard). For two years I've carefully measured the flour and the water at each feeding, carefully adjusted the hydration level called for in each bread recipe.
But, confession is good for the soul.... I must say that I don't weigh or measure the amounts of flour and water to refresh it anymore. Even when I need a "firm starter" versus a "liquid starter", I now do it by the way it looks and "feels" once I mix the flour and the water. Haven't had a problem with any recipe since I started doing this over a year ago...
am I going to burn in Baker's Hell for eternity? Or do I have partners in crime here? ;-)