The English Muffin Toasting Bread recipe calls for 3 cups (12 3/4 ounces) flour, 1/4 cup (2 ounces) water, and 1 cup (8 ounces) milk. You say I’m using 8 ounces of ripened sourdough starter. I am wondering what made you choose to use 8 ounces of sourdough starter. I want to make a bread that asks for 15.75 ounces flour. I don't know how much starter to use?

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