Terri wrote:
> Do you use weights or volume for this recipe? I want to make it today and
> am confused. I'm assuming 10 oz of starter means weight, cause the flour
> amount is 1 lb....
>
I really need to go over that recipe again. I've changed it a good bit
for my own use since I put it on-line. And when I used it in that form,
I too was confused.

As far as I recall, I used weights on all the things that said
"ounces". However, the difference in the weight of an ounce of water
measured by weight or volume is pretty negligible. Of course, that is
not true with starter. So, you can go either way and then adjust the
dough until it feels right. It should be a soft dough, and it should
stay somewhat sticky. If you make it too stiff, the crumb closes up and
you lose rise.

Mike
--
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