Day 2 of the Sourdough Adventure

When I first started this recipe, I felt it wasn't going to work since the description in the procedure said the dough should be stiff. Mine was not; however, once I looked at it this morning to add the bread flour and water, it seemed to be doing just as it should. After more thought, I wondered why the recipe was in ounces, rather than in grams. I mean, this is a French recipe from The Pouliane, right? Well, it probably is not, and it did need some tweaking. Initially, in the first day, I added an extra 2 ounces of flour so that the flour was evenly hydrated and not overhydrated. Today, on the contrary, I did not adjust any of the weights.

*Remember, when baking, it is best to measure by weight, rather than by amount and it is also best to weigh in grams than ounces. Grams are more accurate.