December 21, 2014 - 12:50pm
Going from 200g to 250g of starter
Hello,
I'm new to the world of sourdough baking so sorry if this is too basic a question:
I'm currently working on getting 200g of sourdough starter ready to use. Once it's ready I'd like to use a recipe that calls for 250 g of starter. I'm not planning on maintaining a "mother" for now (I'll use all of my starter for the dough). Would it be ok to just add an extra 25 g of water and flour (so 75g water/flour total) during the last feed before baking to get it up to 250g?
Thanks