On 1 Feb, 01:46, 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

Hi erich,

Well you've spotted your first convention error. These guys like to
see caps. : -)

1-65% it all doesn't matter. What does matter is how much you ferment
which bits. Some ferment the hell out of their starter and use a lot
to get 'sour' then they often spike it with yeast to get a reliable
rise. Then some use a little and ferment the hell out of their dough
and of course, all the variations in between.

Jim