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dancing james
@Brun
Vanessa Kimbell's Sourdough School book is v. confusing regarding water.
After using 70% of the total during the initial mixing, it's very vague about what to do with the rest. The section on salt says to add the salt followed by 25g water, but then simply says 'This is now ready for bulk fermentation". Absolutely no mention of what to do with the remaining 195g I have left.
There's a column on eau de bassinage but the way it's formatted doesn't appear to have any relevance to the above, as if it's an alternative technique. That mentions adding water incrementally followed by the salt, which obviously makes no sense if I've already added it first.
It's like it hasn't been proof read.