Corn flour and spelt Baguette

I made these using about 10% Masa Harina and about 10% Spelt.  25% of the total dough weight was Sourdough. They had a great chew an not a strong corn taste.

Starter, Poolish, Biga, oh my

Here is a simple spreadsheet for converting the stiffness of your starter. I usually keep a 100% starter ( 50% water,50% flour) cause its easier to feed and maintain. But if I  need a biga , preferment or levain that is stiffer, I just use my master starter and use some to convert.

Download it Here

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