Frances

February 24, 2022 at 12:58am

Hi Barb!
I live in the desert. My starter has the consistency of a proofed bread, or a chocolate mousse. So, moist, but fairly solid. I've gone up to 200% hydration, same thing. I make what I, with my amateur sensibility think is good bread with it. But I feel like I haven't sufficiently adjusted for the extreme dryness. Any suggestions?

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