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My neighbor's sourdough starter comment made me recheck my hydration math
I was chatting with the retired baker two doors down while we both watered our gardens, and he asked why my dough felt so stiff. I told him I'd been using the same 65% hydration for months, and he just laughed and said 'you're measuring flour by feel, not weight, right?' That hit me because I do scoop my flour in the bag with the measuring cup, no fluffing or leveling. I went home, weighed out 500 grams of flour versus a cup, and my ratio was off by nearly 20%. Now I'm wondering, how many of you weigh your flour for starters versus just eyeballing the cup, and did you notice a big difference in rise time? Has anyone else had a neighbor casually drop a tip that changed their whole routine?
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rosek4426d ago
Oh man, that's such a good catch! I had the same thing happen when I switched to weighing everything, and my starter finally started doubling like it should. I used to think I was fine with cups but now I'm like, why did I wait so long to just get a scale, it's way less dishes too.
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