search

hendricius / the-sourdough-framework

Open source book dedicated to helping you to make the best possible sourdough bread at home.
https://breadco.de/book
Creative Commons Attribution Share Alike 4.0 International
2.61k stars 133 forks source link

How much starter to use? #164

Closed smeredith closed 1 year ago

smeredith commented 1 year ago

When talking about how much starter to use, you normally talk about how much in relation to total flour.

"If you were to use an extreme value of around 90 % starter based on your flour, there would be very little room for the microorganisms to adjust in the main dough. "

"I’d always be using around 100 g to 200 g of starter for around 1000g of flour (baker’s math: 10% to 20%).

But in this instance, you talk about in relation to total dough mass:

"Most bakers use around 20% sourdough starter based on the dough mass. I recommend going much lower, to around 5 to 10%."

Is this last statement an error? Did you mean to use a baker's math percentage here too?

hendricius commented 1 year ago

Good catch. Thank you for reporting this!