Has anyone converted any of the recipes to use grams instead of cups? Or thought of doing so? That's how I initially learned and everything is a 1:1:1 ratio, meaning 20g of started to 20g of water to 20g of flour. I was thinking I might try using that formula based on the weight of the water in the recipes. Sheri
It all depends on the type of flour you're using. Our recipes accommodate several different types of flours, which is why we didn't put weights in the book--the book would have been twice as thick and cost twice as much!
MaryJane Butters, author of Wild Bread ~ for we were all one family then ~