๐ฅ
13h โข ๐ฌ General Discussion
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
5
12 comments
Starter percentages in sumner
powered by
skool.com/crust-crumb-academy-7621
#1 Sourdough Community on Skool ๐
Coaching, not judgment. Sourdough, starter, yeasted, enriched & every bread between.
โ
ProveWorth Certified โญโญโญโญโญ
Suggested communities
Powered by