Hi Martin,
I have so enjoyed the Baking at Home series and the Isolation baking show. I so appreciate the King Arthur Flour company and enjoy telling folks that I'm a King Arthur Flour "groupie"! I'm not sure where to ask you a question about your book, Breaking Bread, A baker's Journey Home so I'll try here. I use a 50% flour and 50% water starter. In the book you mentioned that you keep a stiff starter at home. Which type (liquid or stiff) is the correct type for the recipes in the book? Thus far, I've not made the recipes but have been reading and enjoying your stories and am learning so much. Thank you!

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