I have borrowed Dan Lepard's 'The handmade loaf' from the library and am on day 3 of his starter recipe. The initial mix of 150g water + 2 tsp strong white flour + 2 tsp rye flour + 2 tsp yoghurt + 2 tsp raisins seemed way too wet to me but I went ahead anyhow. Day 2 adds 50 g water + tsp strong white flour + 2 tsp rye flour. Still so wet that the water and flours seem to split almost instantly. So, day three says to add 100g water + 4 tsp strong white flour + 4 tsp rye flour.
However, lucky me I received my own copy of this lovely book for Christmas in an updated paperback version, and discovered the starter recipe is different! Only 50g water in the initial mix although all subsequent mixes are the same for both versions.
This morning, day 3, instead of the 100g water I only added the flour to make up the hydration difference as it seems the initial mix is over by 100g water.
My question is: do you think that omitting the water on day 3 will work or should I scrap and start again? Anyone used / like this starter recipe?
Thanks in advance,