The Baker's Hotline

August 11, 2015 at 9:50am

A rough guide would be about 25% of the recipe could be starter. To use the starter, one cup of starter is made of 4 ounces of water and 4 ounces (one cup) of flour. Subtract those amounts from the flour and liquid listed in the recipe. It's a reasonable starting point. Our new blog post deals with many of your questions: bit.ly/1PiAtdU Happy baking! Laurie@KAF
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