Sourdough Starter · Crust & Crumb Academy

Sourdough Starter

I am curious. Some recipes for the Active Levain in recipes just say to add active starter using a certain amount of grams . The Sourdough Italian Ciabatta it's a 1.5.5 ratio, your Cranberry Walnut Sourdough is a 1.2.2 ratio. Just trying to understand the reason for the difference. I normally use 1.1.1 ratio. Thank you I have been researching trying to figure out.

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