The Baker's Hotline

February 8, 2014 at 9:11am

If you are using our ratio of flour to water, then your starter will be quite wet. It is important to either measure both the flour and water by weight or use the following method for measuring your flour by volume. Jon@KAF http://www.kingarthurflour.com/recipe/measuring-flour.html?utm_source=sli&utm_medium=redirect
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