November 4, 2013 - 1:28pm
Question about starter in La Brea book
Hi, I just got Nancy Silverton's La Brea book. I'm a bit confused about the white starter. She builds it at 133% hydration, but I can't quite understand whether she is saying to maintain it at 133%. Anyone know? Thanks. -Varda
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145%
Page number? I can't find 145% anywhere. I'm looking at pages 36-37. On page 36 she has feedings of 2 lb water, 1b 6oz flour which is 133%. Then on page 37 the section on maintaining the starter is strangely silent on the question of how much. She does say "match the starter with flour and water" which could mean a lot of things.
It really isn't
indeed. oops. thanks.