Mash-Based Sourdough Starter

Sourdough Starter

I maintain a very small amount of starter between bakes—no more than 60–70g—otherwise I just end up with too much waste or stored old starter. (You can use the old starter for pancakes, waffles, crackers, and other things.) However, when building an initial starter, there is benefit to volume—greater room for error.

[Read More]