"Roy" > wrote in message =
oups.com...
> Hmnn....something similar Dick.....but in the normal sponge and dough
> breadmaking with bakers yeast s the leavening material.... the ratio =
is
> between the sponge and the dough flour. While in acclerated natural
> sourdough baking the baker is modifying the calculation; but it is
> between the ratio of the starter weight and the weight of the dough
> flour.

Oops, that's more complicated than I ever could have guessed. Looks=20
like it's back to bread at the store for me (since I have no formal =
education
as a baker).