Ulrike, my friend,
After reading that recipe I feel like a total retard. The heat in
Michigan must have gotten to me......
I am totally confused about the sour dough Vorteig. You say you start
out with 235 gr sour dough starter. How do you manage to have such a
large amount of starter sitting there to be used. The starter I start
with is usually just one or 2 tablespoons ( one ounce) and I add 5
ounces of water and 5 ounces of flour and that gives me 11 ounces of
starter which I let sit overnight. I use that the next day to make a
large or 2 small loaves of Vermont sourdogh. In other words my
question is this, do you have such large amounts of starter in the
fridge or is this a 2 day affair to get a starter that weighs 576 gr ?
The way I increase my starter is how you and Petra recommended it.
Sorry, Ich bin ein Dummkopf :-) Erika