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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