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Starter Conversions - Forno Bravo Forum: The Wood-Fired Oven Community

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New Forno Bravo Forum Feature

Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Starter Conversions

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  • Starter Conversions

    Hello. About to fully reveal my right-brained blond side here:

    I know, this is kind of ridiculous because it's just basic math but it seems like every time I go to use Leader's (fantastic) "Bread Alone" book, I stand there with it open and freak out and waffle because I can't figure out the final formula (as in ready to go into the final dough) for his starters based on mine. And I know it just shouldn't be that much work. It doesn't help that every recipe has you refreshing the levain as the first step which in my case seems unnecessary since I've already done that in prep for a bread bake anyway.

    I guess basically what I want to know is: from the perspective of an already active, freshly refreshed 100% hydration white flour starter, is it adequate to assume his liquid levain is 130% hydration and ~100% white flour, and that is his stiff dough levain is 55% hydration and 9% whole wheat, 91% white?
    Can someone translate that into:
    x grams of my starter + y grams of water + z grams of whole wheat (for the stiff dough)=Leaders starter

    tia
    s.g.
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