View Single Post
  #24 (permalink)   Report Post  
Roy
 
Posts: n/a
Default

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.
Roy