July 12, 2013 - 6:32am
Firm starter question
I have good results with my starter, which has a thick pancake batter consistency. What would the percent hydration be for this? I've also seen the term firm starter here quite a bit. What would firm starter look like? How thick is it? I guess I need something to compare it to without getting into a lot of bread math. I need something I can visualize. Thanks!