If anyone is currently using a desem start, I was wondering how large of a
doughball are you keeping from one batch to the next. I have read many older
posts about the storage of the doughball in flour, but couldn't find much on
size of the storage piece except one post that said "about the size of a
walnut".

Are you storing 50g? 100g? 200? More?

Denny

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