lautrerainey
The starter I used
This was started from a commercial culture of a San Francisco strain (Ed Woods) It's about 1 month old.
It's pretty dry for a starter, I guess, and very wet for a dough. I have no idea of the hydration percentage but I might be able to approximate it if I went back to the original feeding instructions. Even so, I've fed it by eye rather than weight. I just use the consistency as a guide.
On this particular day I fed it probably 8 hours prior to this photo.
The starter I used
This was started from a commercial culture of a San Francisco strain (Ed Woods) It's about 1 month old.
It's pretty dry for a starter, I guess, and very wet for a dough. I have no idea of the hydration percentage but I might be able to approximate it if I went back to the original feeding instructions. Even so, I've fed it by eye rather than weight. I just use the consistency as a guide.
On this particular day I fed it probably 8 hours prior to this photo.