Hello Kye! This was really helpful! Thank you. I'm wondering why bakers will play with the ratio of their starter. I like the 1:1:1 but sometimes I see recommendations for the 2 starter: 1: 1. Can you help me to understand how these changes will alter the chemistry? PS: If the starter is thinner, and fermenting faster, the waiting time between feedings and baking is less, correct? Excited to read what you have to say! Thank you!

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