Sourdough (rec.food.sourdough) Discussing the hobby or craft of baking with sourdough. We are not just a recipe group, Our charter is to discuss the care, feeding, and breeding of yeasts and lactobacilli that make up sourdough cultures.

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Old 05-10-2020, 06:19 PM posted to rec.food.sourdough
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On Thu, 24 Sep 2020 18:57:48 -0600, Graham wrote:


Washington Post article:
https://www.washingtonpost.com/news/...ormer-skeptic/



I also feed my starter 20 grams flour and 20 grams water. It's
rarely been necessary to discard any of it.
I use about 20% of the flour's weight in starter, so for 450g
flour that would be 90 g starter(and 270 grams water 9 grams salt).
Can't get a better hydration than that with local flours, but
the bread is great.
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