Kat at King Arthur

February 4, 2021 at 9:42am

Hi, Elvis! That will depend on the hydration of your starter. If your starter is 100% hydration (which is typical if you're following our starter recipe) You'll add all of your water weight in grams, 74% of the weight of your eggs, and 50% of the weight of the starter to get the total weight of your water. Then, if this is less than 75% of the weight of your flour, you'll add more liquid. 

Your email address will not be published.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.