## A light at the end of the tunnel would be really useful right now.

I loaned a book from my library; its called "How to make Bread" by Emmanuel Hadjiandreou. It contains some nice SD recipes / formulas. The problem is that all the recipes refer to the starter that he guides you through making. He then uses the same build for each recipe. He does not state the starter hydration for each recipe / formula. Rather than make his starter I wanted to use my one. This is his starter creation / feed plan.

Day 1,

Take 1 Teaspoon of Flour and add 2 Teaspoons of Water and mix thoroughly.

Day 2, 3, 4 and 5:

Add 1 Teaspoon of Flour and add 2 Teaspoons of Water and mix thoroughly.

That makes 5 Teaspoons of Flour and 10 Teaspoons of Water.

His build for baking is take 15g of his starter and add

150g of Flour and 150g of Water. Cover and ferment overnight.

The next day use the amount of starter that each recipe requires.

As I worked through the maths I used the Standard conversion for Teaspoons to Grams:

1 teaspoon = about 5 millilitre ( ml ) = 5 grams ( g )

I carried on working through the maths, using previous guidance. When I finished I was pretty sure I had worked out the hydration of his starter and build for baking.

I came out with 200% hydration for the starter and 103% for bake starter. I was not sure these sounded right so I decided to weigh some flour and water. Using a proper measuring spoon I weighed a Teaspoon of White Strong Bread Flour and a Teaspoon of water; to my surprise the flour weighed 4g and the water weighed 6 ml. this contradicted the 5g / 5ml from the standard conversion.

So now I have lost my way - I am not sure how to proceed, so I need help.

A light at the end of the tunnel would be really useful right now.

John

The Baking Bear