Using a higher percentage of starter results in way better breads for me. Why is that?
I can't figure it out. My breads have been turning out really shitty when I use ~20% starter vs when I use ~38% starter that the King Arthur no knead sourdough bread recommends (which is my go-to). I even put separate dough in a little jar and wait for it to double to see when fermentation is done. It's so aggravating. Please help. :(