I plan on making the recipe for Naturally Leavened Sourdough. It calls for two cups of starter. I currently only keep 60 grams in the refrigerator. How would I go about building this up to the amount I need. And at what point would I use it in the recipe? I normally build a leaven and use it young to reduce any sourness. Thank you.
November 6, 2018 at 11:48am