On Thu, 24 Sep 2020 18:57:48 -0600, Graham <
g.stereo@shaw.ca> wrote:
Washington Post article: >https://www.washingtonpost.com/news/voraciously/wp/2020/09/22/sourdough-tips-and-resources-from-a-former-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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