1:1:1 is pretty standard. It’s always by weight. If you go by volume you will have way too much water ( it’s denser than flour).
I pour off the hooch because it’s just yucky waste products.
1:1:1 is pretty standard. It’s always by weight. If you go by volume you will have way too much water ( it’s denser than flour).
I pour off the hooch because it’s just yucky waste products.
After doing some searching, hydration ratios matter, but also kinda don't. Here's a good article on the topic. You can find entirely too much information on the topic here.
By weight is pretty standard, so I'll probably split this into 2, so we can observe the differences.
The only thing I really wanted to demonstrate with this series is that you don't need anything more than flour and water. Since I was doing this anyways, I figured I might as well share the process and show how simple and easy it is. Also this community needs some activity!
I'm very excited to get to baking with the starter(s) when they're ready!
A day without bread is like a day without sun.
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