April 8, 2013 - 3:14pm
sourdough starter substitution
If a recipe calls for use of a FIRM starter can I use a more batter-like starter? If so, in what percentage? Same weight? or volume? or more or less? Thanks
If a recipe calls for use of a FIRM starter can I use a more batter-like starter? If so, in what percentage? Same weight? or volume? or more or less? Thanks