I have been baking sourdough bread on and off since 1964 using a San Francisco starter. Lost my starter during my time in Vietnam and Japan. My current batch has been going since about 1974 and although stated as a San Francisco type has by now morphed into a West Virginia one via Maryland. I use a 100% hydration starter i.e equal amounts of flour and water by weight. Several weeks ago made a Sourdough Cranberry Pecan loaf which everyone loved. My wife spotted the Fruited Sourdough Sandwich Loaf recipe in the Feb 2018 catalog and said: "I'll have some!!!!". My question is one concerning the hydration level of the starter you used so I can adjust some of mine to conform and meet my wife's request (order?).

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