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Hello everyone,I'm having a hard time finding a definitive answer on this question. Can anyone provide clarity?Say you have a recipe that calls for:- 800 g of Bread Flour- 400 g of 100% hydration Sourdough Starter- 420 g water- 13 g salt There are 4 different ways I can calculate the starter percentage in this recipe.
There are two basic methods to describe the Levain. Percentage of the Total Flour weight (Levain is listed as an ingredient) Percentage of Pre-Fermented Flour (PPF) 1. Percentage of Total Flour Weight (Levain is listed as an ingredient) Let’s assume the Total Flour Weight is 1000g and the Percentage of Levain is 20%. In this scenario the hydration of the Levain should be given. Let’s assume it is 100%. 1000x.20=200. Since the Levain is 100% hydrated it contains 100g water and 100g flour. You can see by this example that without knowing the hydration of the levain, accurate calculations ...