Carol

February 4, 2024 at 1:03pm

I LOVE this recipe, I typically use martins loaf (adjusted flour types)
questions RE the most recent video about this loaf
1- if you increase the starter to 100g, do you still keep the water at 800 g?
2- can you make hamburger buns out of this and if so, what's the process?

Thank you for being such an awesome company and resource to all bakers

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