On 2017-11-08 11:38 AM, Bruce wrote:
> On Wed, 08 Nov 2017 09:45:58 -0700, U.S. Janet B. >
> wrote:
>
>>
>> I've got a recipe that I want to try that calls for 230 grams of
>> "liquid" sourdough starter. The recipe also has 225 grams bread
>> flour. How would you interpret 'liquid'. Is there a specific formula
>> for that? No instructions for building the starter.
>


Hi Janet
For some reason your original post doesn't show, even after I repaired
the rfc folder several times.

IME, liquid sourdough starter is usually the 100% hydration variety
preferred by most N.American SD enthusiasts.

I prefer the French type that I keep at ~65%. There's just a different
yeast:bacterial balance that makes the loaf less sour.
HTH
Graham