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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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Another SD article
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. []'s -- Don't be evil - Google 2004 We have a new policy - Google 2012 |
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