May 1, 2012 - 6:54am
Starter Questions
How do I increase the quantity of my starter to bake 12 -18 loaves of rye over a two day period, every week, using 1/2 - 1 cup per loaf?
Is my math correct? If I add 1/2 - 1 cup of 100% hydration starter to 80% hydration dough it shouldn't alter the dough's hydration. Thanks in advance.
M
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Quantity of 80% hydro dough?
521 grams of flour per loaf
weigh the 1/2 - 1 cup starter I can calculate the total/final hydration.
I must be missing something. If a cup of 100% starter (equal parts water and flour) is added to dough, shouldn't the dough's hydration remain the same?
If I understand correctly your starter is 100% being equal weights of flour and water, yes? And the addition is 80% water to 100% flour, by weight, (water=417g & flour=521g) then there will be a difference in hydration. If you're using a 30% (I'm guessing here) of SD pre-ferment (by total flour weight) that equals 210g of flour and 210g water
Adding them up would equal 731g flour and 627g water at 86% hydration.
Jim
Got it! Thanks. I have to reduce the starter's hydration to 80% (210g flour to 168g water, using your estimate) to maintain 80% in the dough. How about my other question about increasing the quantity? It may be easier to use a separate starter for each baking day. What do you think? Thanks again.
M
either change starter hydro or add flour to final mix. It's a good idea to refresh the SD daily if using it daily. Remember to make enough starter to have enough leftover for the next batch.
“Happy and successful cooking doesn’t rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.”
Georges Blanc, Ma Cuisine des Saisons (1825-1888)
Jim