Post #1352163

@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.