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.

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

Matthew - 04 September 2008 09:22 PM

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.

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.

Matthew - 05 September 2008 09:46 AM

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.)