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

Washington Post article:

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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