"I too just purchased your book and am anxiously awaiting the arrival of my starter. I've been reading and watching videos online about natural yeast starters and I'm wondering if you have ever weighed your ingredients to make the growth of your starter more productive? Would they be equals weights of water and flour when feeding my starter? I'm one of those people that would love to eliminate any guess work on my behalf and just use a scale. Thanks for amy information on this (or weights for flour in your other recipes)."
Tristan, thanks for your question! I'm sure there are others out there wondering the same thing. Here are my answers:
|I chose this photo because this is probably the most |
ridiculous use for a food scale I've seen..
Who measures chocolate?! Just eat it already!
Another reason that I do not use weight (and that my volume measurements are written to be flexible in the cookbook) is that the quantity of flour you will use in your recipes depends greatly on where you live and the humidity of your region. I encourage people to become familiar with the consistency of their starter rather than stick to exact measurements. I have a video posted on my youtube channel that shows you what that consistency should look like.
However, should you want to try weight measurement, the starter I use in the cookbook is a 100% hydration starter, which means it is equal weight flour and water. So however many grams of starter you have, you would add equal weight water and flour.
A great place to find recipes that use weight measurements is www.thefreshloaf.com Just remember that most of the sourdough recipes on that site use countertop starter methods. Good luck and have fun!