On Wed, 8 Nov 2017 11:52:47 -0700, graham > wrote:

>On 2017-11-08 11:38 AM, Bruce wrote:
>> On Wed, 08 Nov 2017 09:45:58 -0700, U.S. Janet B. >
>> wrote:
>>
>>>
>>> I've got a recipe that I want to try that calls for 230 grams of
>>> "liquid" sourdough starter. The recipe also has 225 grams bread
>>> flour. How would you interpret 'liquid'. Is there a specific formula
>>> for that? No instructions for building the starter.
>>
>
>
>Hi Janet
>For some reason your original post doesn't show, even after I repaired
>the rfc folder several times.
>
>IME, liquid sourdough starter is usually the 100% hydration variety
>preferred by most N.American SD enthusiasts.
>
>I prefer the French type that I keep at ~65%. There's just a different
>yeast:bacterial balance that makes the loaf less sour.
>HTH
>Graham

I keep my fridge starters (do NOT ask me how many I have going at any
one time) at about a drop biscuit dough texture - quite tacky, almost
gooey, but with a tad of stiffness.

You know how I never measure....

But I vary the starters for use depending on what sort of breads I
plan. I always refresh keeping a recipe in mind, then am liable to age
a pre-ferment for 2-3 days before the final dough. Although I am
likely to change the hydrations somewhat, the flour types I am using
in preferment influence what I do, too, not just my final dough goals.

This weekend it's fresh yeast breads - I was given a 1 lb block of
yeast today.