Larry Turner

May 1, 2009 at 4:13pm

I am keeping your starter alive and well. Would you consider 1/2 cup of water and 1 cup flour 100% hydration - as I do it by a scale, i.e. 4 ounces each.? One other question, once in France I tasted Pain De Campagne, a sour white/whole wheat mix with a wonderful old world flavor. However, the recipe calls for developing a whole wheat starter. Is there a shortcut in getting a whole wheat starter from our active white starter? If you feed your starter with whole wheat flour, it will convert quickly. Yes, 4 ounces of each. Frank @ KAF.
Your email address will not be published. Required fields are marked *
About text formats

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.