Greetings,
I lately bought a duplicate of “Flour Lab” by Adam Leonti. The recipe entitled “Sourdough Durum Loaf” on web page 94 caught my eye. The creator states that he discovered a sourdough starter at 90% hydration gave higher outcomes with bread doughs that includes Durum than the identical starter at 100% hydration. He refers the reader to web page 91 to learn to put together a starter at 90% hydration – the dialogue begins on the backside of the left-hand column. Would anybody with a duplicate of “Flour Lab” please overview the primary paragraph of this dialogue on web page 91? Does his rationalization (i.e. the calculations) make sense to you? I got here up with a distinct set of numbers. I wish to make certain of the process to make the sourdough starter earlier than trying this recipe.
Very kindest regards….
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