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This blog post seems like a good summary of a lot of sourdough science. It doesn't give direct recommendations, but it should give you plenty of ideas to try out with your own starter.
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Nov 13, 2012 16:24
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| # ¿ Apr 19, 2024 06:04 |
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Reinhart's The Bread Baker's Apprentice has this formula: 100% fresh yeast = 40-50% active dry yeast = 33% instant yeast
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Dec 15, 2012 03:31
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