We Have Questions

If we swapped starters and had to make a loaf using each other's process, what do

you think would trip you up? Well, because you have a stiff starter, I have not yet even begun to understand how to mix it in.

Because it is not quite like Play-Doh, but similar.

Yeah,

it's Play-Doh, seriously, yeah.

So I don't know if you, you know, if you put it right in with water, for example, like how you incorporate it in the water, or if you put it on top of a dough that's already auto-leased, how you get it to mix in the whole dough.

That would confuse me.

Yeah, yeah.

I would have to agree with you.

I don't, I think, hmm.

As far as the tripping up on your starter, I know that you mainly use a liquid starter.

So probably making sure I don't add too much water because I'm used to using a starter that's a bit on the drier side.

So even if I make a liquid Levan from my stiff starter, it's still going to be a little more dry than if I were to use a liquid starter to create a liquid Levan.

So maybe, you know, I'd have to like gauge the water and make sure I'm not adding too much.

That makes sense.

And now, I mean, I hadn't even thought of that with a stiff starter using more water.

I mean, do you have to adjust that? Like if a recipe calls for a liquid starter and you have a stiff starter, I mean, what do you do then? So I

know that there is a technical way to do this.

Basil and Bloom...

I forget his first name, but Basil and Bloom...

He he said he gave a formula for figuring that out.

I would have to go back and review it.

But because I feel more comfortable with sourdough now, I do it by like how I think the dough should feel.

So if I go through and I add the amount of water that's needed, and if I feel like, okay, this is a little bit dry, then I'll add maybe 10 to 20 grams at a time.

These days, because I kind of know that I'll need more water, I just already include that extra 20 grams to start.