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Thanks, Becca! I didn't want to get too far into it and have to start over!
Toggle Commented Jan 18, 2011 on Tartine Country Bread Results at Porter House
1 reply
Becca - I commented on your first Tartine Bread post. I'll comment here too just to be sure you see it - what are the exact measurements (starter, flour, and water) for when you feed the starter? Thanks!!! :)
Toggle Commented Jan 17, 2011 on Tartine Country Bread Results at Porter House
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Becca, question for you - I am attempting the starter, too. I had the same problem with the batter being too thick. So I found on the internet that there was that misprint in Martha Stewart Living (that's where I found the recipe, like you.) (That's also how I found your blog - thanks for writing about this!) So I threw out the first attempt and started over. I just fed it for the first time using equal parts flour and water and it still seems a little thick to me. It is thicker than the "Day One and two" batter. Is that how it should be? I read somewhere that when you feed a sourdough starter, that it should be equal parts starter, flour, and water. (e.g. 150 grams starter, 150 grams flour, 150 grams water.) But the magazine said to just reserve 75 grams of the starter, then add 150 grams water and 150 grams flour. Is that right? Am I even making sense? Thanks! Mindy Anders
Toggle Commented Jan 17, 2011 on Tartine Country Bread at Porter House
1 reply
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Jan 16, 2011