Lizzie Wise

January 10, 2016 at 10:38am

To be clear, is this starter formula (keep 4 oz, add 4 oz water & 4 oz flour) considered to be a 100% hydration starter? Jeffrey Hamelman, in "Bread," if I understand correctly, presents his liquid levain recipe at 125% hydration. If I wanted to match his formula, what proportions of flour & water would I use? Keep 4 oz, add 4 oz flour & 5 oz water? Thanks!
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