I'm new to sourdough, even i have baked number of times but still can't get dough right. I have two starters, whole wheat and white starter and i keep in fridge and feed once a week. It's a dough starter, with 2:1 ratio (flour:water). I would like to know
- Is there a standard of using how much starter with sourdough bread?
- Usually on sourdough recipe, what is the percent of % hydration of starter and also % hydration for the dough?
- What should i do if i can't get window pane stage even i have kneaded for quick a whilte?