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Samartha Deva[_1_]
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Posts: 133
inoculation
Inoculation: seems to be an initial introduction of some new
organism(s) into something which does not have it.
I would think with sourdough, this would only apply to the first stage.
http://www.google.com/search?hl=en&q...oogle+S earch
With the amounts of starter which go into the final dough - that depends
on the effects one wants to achieve.
Different amounts give different effects.
That's why there are recipes. Follow one and chances are that the
outcome is more or less similar to the original.
With sourdough, it's hardly happening that most of the flour is in the
starter. You would need to check your recipes to confirm that.
Samartha
wrote:
> hi. new to this, so please excuse any errors of convention.
> anyway, if anyone out there would be so kind as to advise, i'd like
> to know what is meant by "inoculation?" would this be the storage
> leaven that you use in the next stage?
> another question i've had is on the amount of final leavening agent
> (sponge?) added to the final dough. i typically note this as between
> 20 and 40 percent of the weight of the final dough. i wonder why this
> amount, why not less? and why it's important to calculate against the
> weight of the final dough--with bunches of grains, it could end up
> that most of the flour in the recipe would exist in the leaven sponge.
> could it have to do with the weight of the final dough necessary for
> the leaven to oppose?
> i hope these are not stupid questions. i've yet to see a justification
> for it in recipes. thanks to any who reply.
> -erich
>
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