The recipe at this popular site says 2 and 1/3 cups of starter and 3 and 1/3 cups of flour, along with water (1 cup). Is there a printing error? Other recipes are about tablespoons, not cups. http://www.culturesforhealth.com/learn/sourdough/how-to-make-sourdough-bread/

Not the video, recipe below the video.


That is quite a bit of sourdough starter, but not extremely so. In sourdough recipes that also include yeast in the loaf, you might see measurements of a cup or less, but a tablespoon of starter in a loaf would be pretty negligible.

The recipe here does not include yeast other than what's in the starter, so 2 and 1/3 cup is not extreme. I watched the video; there is no reason to think that the recipe is in error.

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Reasons for starter-heavy doughs would be first that the starter is not particularly active, so the bread needs a larger quantity of starter (Ken Forkish, "Flour Water Salt Yeast", chapter 11); second, the taste or texture effects are desired in the resulting bread. One way to test this would be to bake two loaves, one starter heavy and one not, and compare the results.

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  • If it causes potentially desirable taste or texture effects... what might they be? – Cascabel Feb 11 '17 at 17:09

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