Apr
05
2014
17
How much starter?
By bfotk
Forums:
Is there a general rule for the proportion of starter in a dough, assuming the starter itself is 100 percent hydration which I understand as 50/50 flour and water in non-baker percentage terms?
For instance, if one were to change the Sourdough Boule video recipe to use 300g of starter rather than 500g (adjusting the added water and flour amounts to maintain the 70 percent hydration) how would that change the product or the process? What if the starter were upped to 700g?
