On 8 Feb, 21:30, " >
wrote:
> > Does that make sense?
>
> Yes. So, when discussing inoculation quantity, that would refer to
> the amount of flour in the starter introduced to the final dough
> rather than the total weight of the starter.
>
> Thanks Jim and Samartha.
>
> -Erich

Hi Erich,

You're welcome, but take care, not everyone talks about it in terms of
the flour, but you can usually work it out. It's one of those crazy
conventions. : -)

Jim