Baker's Percentages (WAS sweetening the sourdough starter)
I pretty knew at this sourdough "game". Reference the recipe from PastorDIC below: This seems to be a very small amount of starter compared to what I have read in several books and other sources. I seem to recall seeing some other postings for both similar small and greater amounts. I am curious, Can we get a poll on the amount of starter people are using for approximately 1 kg of final dough. Sponge _____ ? Liquid ______ ? I see recipes calling for from 1/2 cup (125 ml.) "sponge" starter to 2 cups (~490 ml.) liquid or "wet" starter. My "liquid" starter weighs in at about 250 gms. per 1 cup (250 ml.). I typically use a half cup = 120 gms. Thanks, Jim H In a message dated 1/17/2007 2:15:50 P.M. Central Standard Time, writes: Now you've got your scales try this recipe > > > > starter 15g 3% > > > flour 540g 100% > > > water 350g 65% > > > salt 10g 2% > > > total 905g |
Baker's Percentages (WAS sweetening the sourdough starter)
To avoid confusion and avoid questions I can't answer, I thought I
would clear that up this wasn't my recipe and I have never even made the recipe. You should have read the line immediately preceding the one you quoted. > On Jan 7, 5:00 am, "TG" > wrote: > > PastorDIC wrote:Hi Russ > > Now you've got your scales try this recipe > > starter 15g 3% > > flour 540g 100% > > water 350g 65% > > salt 10g 2% > > total 905g On Jan 17, 6:39 pm, wrote: > I pretty knew at this sourdough "game". > > Reference the recipe from PastorDIC below: > > This seems to be a very small amount of starter compared to what I have read > in several books and other sources. I seem to recall seeing some other > postings for both similar small and greater amounts. > > I am curious, Can we get a poll on the amount of starter people are using > for approximately 1 kg of final dough. > > Sponge _____ ? > > Liquid ______ ? > > I see recipes calling for from 1/2 cup (125 ml.) "sponge" starter to 2 cups > (~490 ml.) liquid or "wet" starter. My "liquid" starter weighs in at about > 250 gms. per 1 cup (250 ml.). I typically use a half cup = 120 gms. > > Thanks, Jim H > > In a message dated 1/17/2007 2:15:50 P.M. Central Standard Time, > > writes:Now you've got your scales try this recipe> > > > > > starter 15g 3% > > > > flour 540g 100% > > > > water 350g 65% > > > > salt 10g 2% > > > > total 905g- Hide quoted text -- Show quoted text - |
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