plantdb

December 3, 2012 at 4:17pm

I guess this is a pet peeve of mine but I have two starters,100% and 56%, that I use for different recipes. It would be nice for those of you that supply recipes to give us some idea what consistency of starter to use. When any of our recipes suggest to use a sourdough starter, we are referring to our starter formula. It has a relatively high moisture content, very much like a thick pancake batter. If you have anymore concerns about which starter to use, please call our Baker's Hotline!-Jon 1-802-649-3717
Your email address will not be published. Required fields are marked *
About text formats

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.