Tom Cucuzza News Today

I've come to the conclusion that there seem to be two schools of thought with regard to SD starter feeding ratios. I'm talking about maintenance refreshes here, not levain builds.Assuming a 100% hydration starter for simplicity, one school seems to suggest a 1/1/1 or 1/2/2 ratio (starter/flour/water) and this would be good for twice or even once a day feeding.

I've been baking sourdough loaves off and on for 5+ years now and lurking on this forum. Started with the Tartine book and quickly moved to mostly baking Maurizio's excellent recipes. There has been a slow accumulation of experience and dare I say skill. But in the last ten days or so, I feel like I've had a major bump due to two aha moments - both thanks to you lovely people.