May 1, 2012 - 6:54am
Starter Questions
How do I increase the quantity of my starter to bake 12 -18 loaves of rye over a two day period, every week, using 1/2 - 1 cup per loaf?
Is my math correct? If I add 1/2 - 1 cup of 100% hydration starter to 80% hydration dough it shouldn't alter the dough's hydration. Thanks in advance.
M