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 Posted: 04 September 2008 05:50 PM [ Ignore ]
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On page 434, in the “Stiff starter versus liquid starter” section, the text in the second paragraph says:

To convert this liquid starter to a stiff starer, add 3/4 cup/(4.25 ounces/120 grams) flour to 1 cup/8.5 ounces/240 grams of the liquid starter.

This is incorrect.  You should add 240 grams of flour to 120 grams of liquid starter, yielding the 3:1 flour:water ratio required.  As written these instructions will produce a 2:1 “stiff” starter.

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 Posted: 04 September 2008 11:22 PM [ Ignore ]   [ # 1 ]
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No, that is correct.  A stiff starter is 2:1 and a liquid starter is 1:1.

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 Posted: 05 September 2008 09:08 AM [ Ignore ]   [ # 2 ]
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Matthew - 05 September 2008 02:22 AM

No, that is correct.  A stiff starter is 2:1 and a liquid starter is 1:1.

If you really believe that to be true, then the erratum moves to the last paragraph on page 434:

A stiff starter is one-third water and two-thirds flour by weight (50 percent hydration).  This means that 100 grams of stiff starter contain 33.35 grams water and 66.65 grams flour (or 3 times flour to water by volume).

They can’t both be right.  The 3:1 mixture appears throughout the text, while the 2:1 reference appears only once.

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 Posted: 05 September 2008 11:46 AM [ Ignore ]   [ # 3 ]
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Hi chef, I think you are misunderstanding the ratios.  1/3 to 2/3 is a 2:1 ratio, not 3:1.  3:1 would be 75 grams of flour to 25 grams of water.  2:1 is 66.65 to 33.35.

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 Posted: 05 September 2008 01:10 PM [ Ignore ]   [ # 4 ]
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Matthew - 05 September 2008 02:46 PM

Hi chef, I think you are misunderstanding the ratios.

By golly, I believe you’re right.  Never mind, I take it all back.

(But thanks for clearing that up.)

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