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Message
re: Making Artisanal Bread
Posted on 2/12/20 at 8:33 pm to BugAC
Posted on 2/12/20 at 8:33 pm to BugAC
quote:
What’s that in weight?
It depends on the type of flour and atmospheric conditions.
Just weigh 1/3 cup of water and then figure out how much flour that is.
The way I look at it, people in ancient times successfully made sourdough... I feel like it doesn't need to be extremely exact
1
Posted on 2/12/20 at 8:51 pm to BlackCoffeeKid
I weigh when making dough, but an approx volume measurement is close enough for feeling a starter. I’m usually too lazy to break out the scale for a single dose of flour.
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