June 26, 2008 - 6:54am
I wonder...
...if a recipe calls for a specifically hydrated starter could i simply useĀ the starter i have on hand? don't really have the nerves to go that much into math right now and i keep a poolish-like starter as i learned from crust& crumb and bba. but i'd like to try some of the great-looking recipes here and sometimes they follow another system. thanks for your help! sanni