Ed Woods starter and Tartine bread recipe
Hi, I'm using Ed Wood's Ischia Italian starter and getting great rising and flavor out of it. However, I just tried using it to make the Country bread recipe in Michael Pollan's book which is a modification of the Tartine basic bread recipe. I apparently used way too much of my Ed Wood starter as I was thinking it really was similar to the leaven that the Tartine recipe calls for. Used 1 1/2 cups or maybe 250g of my starter. Cooked it in regular bread pans, and it way overflowed the pans. Maybe just too much success but I'm confused on how the Tartine and the Ed Wood "starter" and "leaven" compare.
Any help would be appreciated,