I realised a git repository is the best to keep track of my sourdough bread experiments.
Starter percentage is always a percentage of the total weight of the bread.
You then have to substract its flour/water ratio from the ingredients.
I realised a git repository is the best to keep track of my sourdough bread experiments.
Starter percentage is always a percentage of the total weight of the bread.
You then have to substract its flour/water ratio from the ingredients.