Post #1352162
2026-04-07 13:36 UTC
@wyatt_h_knott @MintSpies I admire both of you for your efforts at precision. I do measure out the flour and water for feeding the starter, but I just pour some starter in the mixer with salt, two kinds of flour, some yogurt and olive oil and cross my fingers. It comes out slightly different every time.
Replies (1)
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@wyatt_h_knott@mstdn.social 2026-04-07 13:41
@ShiitakeToast @MintSpies I'm using a sourdough starter and I am reasonably accurate when feeding, but when making a batch of dough, I try and use a generous 1/4 cup pf starter then 4 cups flour, then exactly 2 tsp salt and 2 tbsp sugar, (because I read that you don't want to shock the yeast by direct contact with salt and sugar) and 1 & 1/2 cups of water, but then every time I have to adjust the consistency (usually with more flour) until it's in a kneadable condition.