Annabelle Shippee

September 16, 2019 at 12:05pm

Absolutely, Charlotte! You can incorporate your starter by replacing 1 scant cup (113 grams) of the flour and 1/2 cup (113 grams) of the water with 1 cup (226 grams) of your ripe, bubbly starter. This goes for pretty much any bread recipe out there so long as your starter is 100% hydration, equal parts water to flour by weight. Happy baking! Annabelle@KAF

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