I need some advice on preparing a portion of my 100% hydration starter ready for baking. My sourdough journey began with this site. My starter was successfully raised using Sourdom's instructions and I successfully made the Pane Francese, which was fantastic. However, I am always confused, when a recipe just calls for, say 225g starter and doesn't elaborate on the build instructions, to know the ratio of starter/water/flour to use for the build. Is there a standard formula covering the amount of starter to use when building? Hope someone is willing and able to assist. Sourdough pizza dough is my next project!
Thx for any help and advice.