August 2, 2020 - 9:26am
Greetings and a Question
Good day to all,
I bake a bit here in Boquete, Rep of Panama. We have some great wild sourdough starters here in Panama. I am on the side of a volcano at about 4000ft elevation. Nice cool climate year round.
I do have a question, does anyone have a copy of the old sourdough fermentation chart that shows temperature vs. percentage of starter added to calculate approximate rise time. It used to be on the www.wraithnj.com [1] site, that has moved to www.thefreshloaf.com [2] site. However I cannot locate the chart on The Fresh Loaf.
Thanks,
Craig Owings