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Default Baker's Percentages (WAS sweetening the sourdough starter)


wrote:
> REALLY!

So, now you know it all then? Pity you don't know about plain text.
Note to self. Jim H asks question he knows the answer to already. Just
ignore. Prone to sarcasm and rudeness.

Jim


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charset=3DUS-ASCII"
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<BODY id=3Drole_body style=3D"FONT-SIZE: 12pt; COLOR: #000000;
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face=3DArial color=3D#000000 size=3D3
<DIV
<DIVREALLY!</DIV
<DIV&nbsp;</DIV
<DIVIn a message dated 1/18/2007 3:00:35 A.M. Central Standard
Time,=20
writes:</DIV
<BLOCKQUOTE=20
style=3D"PADDING-LEFT: 5px; MARGIN-LEFT: 5px; BORDER-LEFT: blue 2px
solid"<=
FONT=20
style=3D"BACKGROUND-COLOR: transparent" face=3DArial
color=3D#000000=20
size=3D2Now&nbsp; you've got your scales try this recipe<BR&gt;
&gt;<BR=
&gt;=20
&gt; &gt; &gt; starter 15g&nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp;
3%<BR&=
gt;=20
&gt; &gt; &gt; flour&nbsp; &nbsp; &nbsp; &nbsp;&nbsp; 540g&nbsp;
&nbsp;=20
100%<BR&gt; &gt; &gt; &gt; water&nbsp; &nbsp; 350g&nbsp; &nbsp;
65%<BR&g=
t;=20
&gt; &gt; &gt; salt&nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp;
10g&nbsp; &nbs=
p;=20
&nbsp; &nbsp; &nbsp; &nbsp;&nbsp; 2%<BR&gt; &gt; &gt; &gt;&nbsp;
total&nb=
sp;=20
&nbsp; &nbsp; &nbsp; &nbsp;&nbsp; 905g<BR&gt;<BRHi Jim,<BR<BRThis
is=20
confusing. lol. Jim here. That was my formula. I could have<BRgiven
that=20=
same=20
'recipe' for almost the same bread like=20
this<BR<BR95%<BR100%<BR48%<BR2%<BR<BRIt's the same hydration loaf t=
he=20
difference is the length of time for<BRfermentation one is for 24
hours a=
t=20
18C (66 F.)&nbsp;for my starter and the other is<BRfor 6 hours at
21C (70=
=20
F.)for my starter.<BR<BR<FONT size=3D4You could have 100 people all
giv=
ing=20
different amounts for pretty much<BRthe same dough. That's why it's
so=20
confusing</FONT and also why a little<BRbakers maths helps a lot.=20
<BR<BRJim<BR</FONT</BLOCKQUOTE</DIV
<DIV</DIV
<DIV&nbsp;</DIV</FONT</BODY</HTML

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