March 25, 2023 - 4:01pm
Recipe calls for Stiff
I have a mature regular starter. 1:1:1 using 50/50 malted bread flour and whole grain rye flour. Definitely not liquid, but also not stiff. I have a recipe that calls for 16 grams stiff starter. Would using 16 grams of my starter be equivalent? I just started a stiff starter for the heck of it but I would like to bake tomorrow. Is the weight of a 100% equal to the weight of a stiff starter?