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| Sourdough (rec.food.sourdough) Discussing the hobby or craft of baking with sourdough. We are not just a recipe group, Our charter is to discuss the care, feeding, and breeding of yeasts and lactobacilli that make up sourdough cultures. |
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Desem - question
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 -- I can be reached by sending to "my posting name" at that free, Microsoft, electronic mail service. |
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