Hi Doug, what I meant was that the proportion of ingredients is different in your starter because the amount of starter is twice as much (by weight) as the individual weights of the flour and the water. In our liquid starter the weights of these three elements are all equal. Both your starter and our starter are 100% hydration, but the percentage of starter is greater in yours, so it will tend to ferment more quickly. I hope that makes sense. If not, give me a call at the Baker's Hotline (855-371-2253) and I'll be glad to talk starters with you! Barb

• Reply