could someone post the "changing starter hydration instructions" again?

I don't know if I'm the David your writing about or not, but I've developed an Excel spreadsheet that does what you want. The spreadsheet gives the values of flour and water to add to a small amount of your stored starter, at any hydration, and in three builds over approximately 24 hours creates the necessary amount of ripe starter, for any formula's specified starter weight and hydration.

The spreadsheet, along with two version of a bread formula spread sheet are available to down load at:

http://glitzandglitterboutique.com/davidg618/spreadsheets.html

If you try them, and have any trouble or question send me a message here at TFL.

Happy Fourth of July, and happy baking

David G.

Hi, TIA.

I think there are 2 or 3 recent threads with related information. Here are the ones I recall:

http://www.thefreshloaf.com/node/12603/how-do-i-make-liquid-levain-kayser-monge-recipe

http://www.thefreshloaf.com/node/12698/rye-starter

http://www.thefreshloaf.com/node/12661/mixing-rye-starter-white-flour

If these don't answer your questions, just holler.

David

Easiest way... let's convert some of your current 100% hydration starter to 67% hydration, then let it ferment a bit, then do a normal 67% maintenance.

50 g of 67% starter is 30 g flour and 20.1 g of water

We want enough 100% starter to have 20 g of water, so we need 40 g of that starter (40 g will have 20 flour and 20 water).

So.. take 40 g of 100% hydration and add 10 g of flour to it. (10 g of new flour plus the 20 in the starter is the 30 g of flour we need). Add nothing else but the 10 g of flour and combine. You might need to thumb knead it a few times.

Let it ferment about 3-4 hours. You now have a 67% hydration starter, and can maintain it according to how much starter you want to have on hand.

- Keith