Hi. I'm new to sourdough baking. I have 300 grams of starter I keep in the refrigerator. Just recently, instead of discarding, I have started to remove 100 grams of starter and place in another container, add 50 grams of water and 50 grams of KA organic bread flour, let it rise for about 6-8 hours, then use it all to make 2 loaves of bread. Meanwhile, I add 50 grams of water and 50 grams of KA organic bread flour to the original starter, let rise for 2-4 hours, then place back in the refrigerator for up to 1 week. My first attempt of sourdough bread using this method (and some other tricks I just learned) produced my best loaf yet.

My question is, is the amount of flour/water combination for each case correct? Thanks.

• Reply