November 9, 2010 - 7:15am
Can I measure my starter...
Using volume rather than weight? I want to make some sourdough but don't have a scale yet and every recipe I come across measures it by weight. I understand that the weight/volume will be different according to the hydration level, I have a 100% hydration white starter.
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If you want to use a recipe as a guideline-use volume. This is how I do a lot of everyday cooking/baking. SOmetimes the outcome is inconsistent (but delicious) from one preparation to the next because I know enough about the interaction of ingredients to get a good outcome (usually).
If you want to have preparations consistently the same,if you want to scale up/down on the amount of food you are preparing (scaling up for a big bake or cooking for a crowd) or if you want to accurately share a recipe then use weight as it becomes more of a formula than guideline.
Different tools-different uses.
http://www.thefreshloaf.com/node/257/my-favorite-basic-sourdough-loaf