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Starter percentages in sumner
I would love to know if anyone lowers the amount of starter in their recipes, during spring/summer. Our temperatures have been cool, we have had 3 frost warnings this week, no heat on, and my dough has lost its mind. It is proofing so fast, I couldnโt do the last set of coil folds on two of my recipes yesterday. I may be completely wrong, but Iโm considering lowering the starter for plain doughs, until fall. Maybe try 80g instead of 100g for a boule. Thoughts for or against, equally welcome
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Starter percentages in sumner
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