#1  
Old 07-12-2010, 12:33 PM
Journeyman
 
Join Date: Jun 2009
Location: minnesota, usa
Posts: 472
Default 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.
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Is my sourdough starter intoxicated? BrianShaw Hearth Bread and Flatbread 16 04-17-2010 06:06 AM
Drying sourdough starter Debbie T Artisan Ingredients 2 04-12-2009 12:14 PM
sourdough starter separated is it still good? Debbie T Artisan Ingredients 4 04-09-2009 09:45 AM
Starter and bread formulas/methods Ed_ Hearth Bread and Flatbread 37 09-16-2008 05:12 PM
The dog ate my starter Pannabecker Hearth Bread and Flatbread 5 11-23-2007 08:24 AM


All times are GMT -7. The time now is 06:52 PM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC