- Joined Jan 22, 2018
Hello to all you pastry chefs out there I'll get straight to the point! I have a mature starter and I have made sourdough based off other people's recipes but I'm looking to make my own recipe, with my own flour blend..whole wheat, spelt, etc..to make it unique to me. How do I go about laying out a recipe I'm not a pastry chef so curious to how you would figure out how much starter, water and of each flour I should add, is there a ratio to follow By? Thanks in advance!