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alex_s
i have a dough emergency ...
I was making my forkish overnight levain pizza dough ...
250g levain
225g water
14g salt
375g flour
but lolz i added closer to 290g of water, I worked out how much flour to add to get it to the right consistency ...
but do i spike it with some instant yeast or more starter? latter harder as the. rest of my starter is freshly fed and in the fridge ...