Here it is:
I weigh the liquid (100%) mature sourdough I have on my counter. It gives me a weight which I shall call weight 1.
I then multiply "weight 1" by 2 to obtain the quantity of liquid (water, rice milk, milk...) I'll need. So the liquid will weigh twice as much as the sourdough.
Then, I multiply "weight 1" by 3 to obtain the quantity of flour(
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