Hi - I am interested in converting some of my stiff sour dough starter to a liquid starter. I’m a little confused about the conversions explained by Rose on page 435 in the Bread Bible book. The part that is throwing me off is the “add water equal to one-third the weight of the stiff starter”. I cannot determine how the 1.7oz/50grams was derived. This is suppose to be the water that is equal to one third of the weight of the stiff starter.

My recipe calles for 3.5 oz of liquid sour dough starter. So need to know how to take my stiff starter and convert it to get the 3.5 oz of liquid sour dough starter.

If I have overlooked this discussion in the forums, I apologize. If I did, could you please link me to the discussion topic.

Thanks for the help!

P.S. I’ve had my starter for 11 months now. I bake sour dough about every 6-8 weeks. It is excellent. It took me a few tries to get the starter going but it was well worth it.