The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

200% Starter

bobku's picture

200% Starter

Does anyone keep 200% hydration starter if so what has been your experience using it, how does it effect taste

Juergen Krauss's picture
Juergen Krauss

Hi, I am using it for Russian Rye a la Andrew Whitley and find it quite consistent.

Others have different opinions and experiences.

Discussions in my blog: