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Thick_Hollins

What proportion of starter to flour do people here use? I just read this recipe recommending 50%. I have used 40% so far, but my last one (white) over-proofed, so I was going to try and slow it down by reducing it to 30%.

Maybe it's because my starter is new that it fluctuates a lot in activity.

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cgg in reply to @Thick_Hollins

I use 1 unit of starter for 2 units of water and 3 units of flour (which makes it 33.3...% in terms of starter to flour ratio). Works for me.

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Thick_Hollins in reply to @cgg

That makes 71% hydration (assuming your starter is 100%) - same as my white sourdough. It came out well, but I suspect it over-proofed, because it flopped quite a lot as it came out of the basket. This time I'm going to try white flour, 75% hydration, 30% starter, baskets in the fridge overnight.

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