Once you feel comfortable making Sourdough it's time to get uncomfortable again and toss the measuring cups for a kitchen scale and measure by weight; a cup of flour can vary from scoop to scoop by how you sprinkle / pour flour into the measuring cup. Different flours weigh differently too. However when you weigh your ingredients you can get very accurate, and can soon stop adding flour or water by the tablespoon. Once you convert to weighing instead of measuring the only variable is the starter hydration percentage. If you don't know what that is google it! Once you figure out the hydration percentage of your starter, and always feed it the same amounts, you can get your weights down and not worry about adding any water or flour at all. Then learn about autolyse. There's always more to learn!

• Reply