Hi Martin- You use 50g less of water than Maura did in her version. Is that because you increased the starter to 100g? Is the reduction in water to make up for the water in the extra amount starter you used? I didn't notice the difference in measurements until I had already added the 100g of starter (to to compensate like you did for my cold kitchen). So I added the 800g of water (like Maura's version) in addition to the 100 g of starter (in your version) instead of Maura's 40g of starter. Does that make sense? I ended up with quite a sticky wet dough, but as I the preferment it did plump up and tighten a bit. I guess I'll find out how they turn out because the dough is going in the oven in 45 minutes!

• Reply