I would love to know if anyone lowers the amount of starter in their recipes, during spring/summer. Our temperatures have been cool, we have had 3 frost warnings this week, no heat on, and my dough has lost its mind. It is proofing so fast, I couldn’t do the last set of coil folds on two of my recipes yesterday. I may be completely wrong, but I’m considering lowering the starter for plain doughs, until fall. Maybe try 80g instead of 100g for a boule. Thoughts for or against, equally welcome

We're starting with high hydration today, and I want to walk you through the early stages because this is where the foundation gets set. I mix my flour, water, and starter until there are no dry spots, then let it rest for 45 minutes. That's a fermentolyse, not an autolyse. The difference matters. Autolyse is flour and water only. Fermentolyse includes the starter, which means bulk fermentation begins immediately. You get a head start on flavor development and gluten formation at the same time. After that 45 minute rest, I add the salt. Why wait? Because the focus during that first rest is hydration. We want the flour to absorb as much water as possible, which builds extensibility. You'll see exactly what I mean when I show you the dough right before the salt goes in. It stretches beautifully to incorporate. For mixing the salt in, I use the Rubaud method. Scoop under, lift a little, let it fall back. Repeat. I like this approach because if I'm using sea salt, I can feel the crystals dissolving. That's one indicator the salt is incorporated. The more reliable signal is when the dough starts to smooth out. Heads up: the dough will look broken at first. It'll actually be coming apart in places. Don't panic. That's normal. The gluten tightens up at different rates in different spots once the salt hits, so you'll see tears. It comes back together. Trust the process. Mix for about 10 minutes until smooth. Cover it. Rest 45 minutes if your kitchen is cool, 30 minutes if it's warm. Then you're ready for your first coil fold. By the way, the bowl you see in the video is my 17 inch heirloom wooden bowl from Holland Bowl Mill. Each one is handcrafted in Michigan. I love working in this thing. If you want one, use code BREAD for 10% off: https://hollandbowlmill.com/baking/?wpam_id=10 Promo code: "bread" for 10% off Sometimes it's easier to understand what's happening when you can see it. So watch closely. Perfection is not required. Progress is.