How do you know how much starter/homegrown yeast to use per cup of flour required in a bread recipe?In the video, you made a starter with brown rice flour for gluten free sour dough bread. I've been discarding and feeding for one week. It has nice bubbles and smells fermented, but it doesn't float. Is it ready to make bread or not? I'm confused. Plus,Hi all, first-timer here and already messed up.
Oh thank you for your help, I was so worried I’d already ruined the starter! I did add 1/2c water to it so it’s less dry. I will attempt weighing it and go from there—wish me luck as my scale is old and I’m terrible at maths.
BNutrilife
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