Starter Hydration Timelapse | How hydration affects dough growth | Foodgeek
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- Опубликовано: 10 янв 2020
- Experiment Time! I am building 5 starters with different hydration. 50%, 75%, 100%, 125% and 150% hydration and we watch how they #hydration affects growth in #sourdough. This is a sourdough #timelapse.
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50% hydration starter: 67g starter, 133g flour, 50g water
75% hydration starter: 57g starter, 115g flour, 79g water
100% hydration starter: 50g starter, 100g flour, 100g water
125% hydration starter: 44g starter, 89g flour, 117g water
150% hydration starter: 40g starter, 80g flour, 130g water
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Your experiments is very useful for us , thank you very much for everything
Thank you
I tuned my starter to be more liquid like, so I could manage it from a squirt bottle. I only ever shook the bottle for mixing, and the squirt nozzle made for more accurate and less messy starter use.
I think the benefit to a thicker starter is that the fermentation activity is easier to see. This is better for newly started starters and newly started sourdough bakers
Nice - thanks for visualising it. I typically go for 100% hydration in my starter, it makes it very easy to calculate. Rye flour seems to work best. I've also taken my sourdough with me around the world to enrich it with more microorganisms.
You're welcome :) Interesting with your starter. Do you feel there's a development in taste from when it was new?
Foodgeek interesting that you say this. I've read somewhere that most of the taste is gone during the bake. So people saying you get more taste when cold retarding the dough seems to be a myth.
Loved this. I recently found that my 75% hydration starter grows more than my 100%. I think this is logical as it means you are giving it more food to eat. But it would be great if you did this same experiment, but then baked the bread with each one to see if it affects the outcome of the loaves. Thank you again for sharing your videos.
I'm so grateful I stumbled across your channel. I'm struggling with my first attempt at a sourdough starter and watching as much as I can to get more clarity.
Interesting results! Thanks 🙏
Thank you for sharing your knowledge. My starter will be ready in a few days, can't wait to bake!
Yes!! Another amazing experiment!!!
Just subscribed! I love live expiriments like this.
Awesome
Thank you for that. Great visual.
Thank you
Thank you very much for exploring this! Greetings from France!
You're welcome :)
VERY interesting, thank you for sharing
I love how the stiff starter domes just as it should...all I use...thanks
So interesting! My starter has been very liquidy despite using 100% hydration. Seeing that your 75% looks great, I'm going to start experimenting with slightly lower hydration.
My mantra is 'do whatever works' 😁
I find harder to incorporate 50% starter in my dough (I put the starter with the water and mix, then add flour and salt). 75% is better with this method. With 100% I do things quite differently, flour and water, autolyse, starter, then afterwards (after it grew) salt. Never used more than 100%.
Sune, you're a legend as always.
Much love from Italy ❤️
Yes, it's pretty tough. The only good way seems to be to mix it into the water until it's dissolved :)
Great to know, thanks for sharing! Could you please also do a similar video on dough hydration levels/ratios and perhaps do an experiement with baking a bread omitting the bulk fermentation step (putting the dough straight in the fridge after folding/stretching)?
Wow man that was super interesting! Awesome experiment thanks definitely learned something 😆
You're welcome :)
Really love your videos, Sune! I'd love to see an experiment video that shows the differences between baked loaves that are perfectly proofed, over proofed, and under proofed!
That's an interesting experiment, although it would pain a bit ;)
Happy spider on the right corner from 0:40 to 1:15 xDD. Nice video
wow this was awesome
Thanks a lot :))))))
I used to keep my starter at 50% hydration with rye flour. I can honestly tell you it really sucked to knead into a dough ball, but it was a great way to put my starter to sleep in the summer, as it took *forever* for the starter to go through its food source. I would typically put the starter away at the end of spring, pull it out at the start of fall, and that is when it would just start getting hungry again.
I just recorded the follow up time lapse for this video. The 50% hydration starter using only whole grain was so dense. Too much for it to be useful IMO :)
@@Foodgeek Oh awesome!! I can't wait to watch the follow up video!
Having trouble with my starter and I was wondering if I was adding too much water. Immediately typed in 'food geek sourdough water' and bingo. Thank you Sune!
Great video so I had to subscribe
Welcome :)
You deserve much more views ..😊
Interesting experiment thank you
You're welcome
More fun than watching the grass grow! Thank you
Amazing video, many thanks. This is bread university ;)
You're welcome :)
Old guy, but new subscriber . Informative video.
This war very interesting. I would definitely be interested in seeing this experiment with 100% whole flour as that is what I normally use.
Have you tried Walfos Lame? Aeker not available on Amazon. Is there much difference between platinum and stainless blades? Thanks!
Neat!
Very good informative test. I am seeing similar results with my 75% hydration all Rye starter. I like to encourage the natural yeasts over the lactobacilli so as to keep my breads less sour.
Do you see a huge difference in taste with 75% to 100% hydration starter? :)
@@Foodgeek A noticeable difference but not huge. We don't like a real sour taste and this lower hydration coupled with more frequent feedings before making the overnight levan seems to create the taste we love. I will say the 100% fresh milled rye used for the starter does make for a active starter without a real sour note. I was never able to achieve a bread we liked using a AP or Bread flour based starter as it seemed to always be rather sour.
I use my rye starter for both rye breads, deli rye, and white sourdough breads. Still not sure of what I am doing but having fun.
Interesting video though I would have liked a permanent visual mark on the weck jars to show the level where the starters started at as they grew.
Good point. My first starter timelapse had that and even sound effects. I'm slackin' :)
Would love to see a video on the different types of heritage strain wheat flour, einkorn, emmer, kamut etc!
I'll see what I can do :)
@@Foodgeek Yep. I once tried a whole grain starter. It basically exploded rapidly, and died about as quick.
Tracy L. Crawford How did it die?
@@Foodgeek Not sure. I bubbled, rose over the lid of the container, then deflated to almost nothing far too fast for me to know what was happening. Since I haven't yet been fully successfully with sourdough, I went back to the basics.
That was verry interesting, i heard somewhere that more water will bring more flavour and smell to the starter. I got problems whit the starter last month it just doesnt go, smell like vinegar and for 7 days no sucsess, i tryed more hydratation, more warm, more sstarter on the feeding. Guess all was unrelevant.
I've been doing this starter thing for 14 days now, taking half out each day at the same time leaving me with 100g of supposedly starter, adding 50 g of unbleached bread flour, 50 g of distilled water, setting aside in my kitchen covered for 24 hours then doing it all over again. No doubling of starter, maybe a 10-20 percent rise is all. Kitchen temp is 19 C. There are bubbles on the surface, no sign of it rising overnight.
After just a few days, you should be reducing the starter way more than that. By day 7, you should be adding 4-5 x as much water and flour than the starter. (20g starter / 80-100g flour / 80-100g water). You could also try to leave the jar in an off oven with just the light turned on. It might seem like thats not enough starter to keep it going, but after 14 days of doing that, you will definitely have plenty of healthy microbes to keep it going. Good luck!
Great experiment! I'm starting to favor a stiff starter. Low hydration starter is low oxygen and promotes alcohol and acetic acid production. High hydration starter makes more lactic acid for a milder flavor. French style bread is made with a high hydration levan.
Have you tried baking with different hydratation starters? Can you taste/smell a difference? :)
I find lower hydration in my starter and longer time between feedings (days) makes for a more sour bread, the direction I wanted to go.
More acid equals mild flavor - isn’t that self contradicting?
interesting! wonder how they perform differently in bread.
Well, that is the question that could be answered in another experiment :) I think it'd be similar, but there are some theoretical differences :)
@@Foodgeek Any chance you would perhaps experiment with this? If you perfected a true Keto sourdough bread you would become a wealthy man! :):) I'll keep trying. There is a bread maker Keto loaf but not sourdough is just the best. Appreciate that you always responding. Tēnā rawaatu koe/ thank you very much. Lyn
I would be curious to see what the resulting bread would look like from using these starters. Exact same bread dough recipes, only varying the hydration of the starter. Would the wetter starter mix better and activate in the dough faster? Would the low hydration need more stretch and fold?
I'm really surprised. I thought it would be the opposite.
I love it when an experiment surprises me :D
Hi. Really unexspected - but logically if I think about it. If you are looking for further ideas, could you also do a timelaps with all 100% hydration but different amount of starter? Perhaps between 5% and 25%?
Great idea. I'll add it to my list. Thanks 😁
Thank you for your passion and instructional videos.
Your experiment is interesting but not useful.
Understand I am a degreed Professional Microbiologist.
The purpose of starter is to produce an inoculum of active growth phase yeast & bacteria. These microbes, which produce ethanol and acetic acid, and CO2, are the sole product useful in the starter used to inoculate the hydrated bread flour dough.
Your demonstration only measured the volume of the entrapped Carbon dioxide (CO2) in the starter glutinous matrix during and after the active growth phase.
You didn’t measure the microbe counts or any of those byproduct amounts.
If you started with the same number organisms then every container grew the same amount of viable starter microbes as they were all hydrated sufficient to allow active exponential growth. The higher hydration mixtures just allowed more CO2 to escape the mixture giving the false appearance of less “growth.”
However, The volume of the starter after hydration and fermentation is useful for determining which hydration allows the most entrapment of CO2 causing the largest rise.
I had 5 starters going they were taking over my kitchen. peak rising every couple of hours. I changed the flour type to feed them and they all stopped growing. I still see some bubbles, not much life left, but I am terribly disappointed. I have no idea what went wrong. this was my first successful starter all others never took off. Now I have to start again. At least now, with your channel, I will be successful.
That is a very good question. What flours did you switch to and from?
@@Foodgeek I started, with Bob's Red Mill unbleached organic. Then I switched to King Arthurs. I live in California it's hard to get good flour. I just ordered Einkorn I believe that's the name, from Lindleys. Can't wait for it to get here. I have made so many loaves of bread and all of them I cant seem to get a good rise. I just have to keep trying. I love your channel. My next will be your amazing Danish Rye and sandwiches. YUM YUM!!! Do you make your own liver pate?
HumbleRepentPray Give I hope you can find some good flour. It's our most important ingredient 😊
I sometimes make my own from my Mom's recipe. It's delicious 😁❤️🤤🤤
@@Foodgeek I wish I could find some too. I'm new to bread making in this fashion so I'm not familiar with bread flours, I'm learning.
Your mom's recipe for flour? Lucky you. I can look at your bread and dream, someday I might produce a loaf like that. That's what keeps me going. :)
Watching for the information, stayed for the MUSIC!
I think measuring the height is a bit faulty here. The higher hydration ones are probably more prone to _releasing_ the offgas, and thus staying low.
Perhaps a better way to measure would be to put some kind of cover over them that can be "inflated", (maybe a bit of oiled cling film around a cafatiere plunger?), so you can measure the volume of the gas given off...
Hi Sune, Can you do an experiment adding 1%, 2% and 3% gluten powder to improve the crumb? Often I see the professional bakers add a percentage of gluten powder to their bread. I’m curious if this make a difference. Normally I use 12,5 - 14% strong flower witch should contain a lot of gluten already. However my crumb is good but the bakers have even more soft and open crumb.
Very helpful. At first I thought this was 'live'! Of course its a time lapse. I have just started trying to make a starter based on a rye recipe. Very liquid. Smells good but doesn't seem to rise much and has a yellowy/brown liquid on top. The ratio was 20gms hard rye flour to 50gms water each day, so I guess this would be a 200% hydration? I really don't know if its useable or not. Certainly doesn't look as healthy looking as yours.
Brownish liquid means it's hungry :)
Go watch my video on how to make a starter: ruclips.net/video/ZU2z8u7MErI/видео.html :)
@@Foodgeek That's a quick response! I ceratinly will. Thanks
Interesting! I have earlier used poolish (100%) in my baking, but I use now the Italian type biga (50%), as I think I can taste a difference.
What defines the difference in taste? I've baked with both, but not as a comparison :)
@@Foodgeek I think the taste gets a little deeper with notes of vanilla, but we don't use the same type of flour. I use Italian 00.
I make my biga with wheat and rye
@@PoulLausen With rye in the mix I think the rye would probably change the taste more than the hydration. It could be interesting to make a bige and a poolish of the exact same flour and see what difference it would make for the taste :)
@@Foodgeek When I test, it's always on the same recipe, but I think testing bread is very difficult because of so many factors come into play, temperature, autolyse, yeast, humidity, the age of the flour, etc.
When I test, I always get a bad taste, because I learned when I was a kid that I can't play with the food ;-)
Hej Sunne, which flour do you use and where do you get it? I am in Østerbro. Tak!
For this experiment I used Kornby mølle hvede no. 1. You can buy it in Løs Market in Vesterbro 😁
I was hoping you'd touch on the reasons one would use a stiff vs liquid starter and the effects of storage of those same. I was taught years ago that a more liquid starter was "faster" to peak and a stiff 60% stater took longer and stored better. But this seems to show that it is about same in the rise. I'm confused by my own experience recently...but *think* the stiff 60% starter is great for storage in the frig and the 100% is best for actually incorporating into a dough if doing by hand. I'm not sure if I can tell the difference in the bulk or final proof...but I am currently harboring 5 different starters. Does that qualify me for geek status?
I honestly only have one, and if you've looked at the recipes I publish they usually just use a 100% hydration starter, since I assume that's what most people have sitting on their counter or fridge. I'll make an experiment where I try to bake with the three different hydration starters and see what difference (if any) it makes for the bread. In the end the breads will have the same stats of course :)
You are absolutely a geek. Wear the badge proudly :D
@@Foodgeek I think I spent 40 + years using 100% starter at home for Alaskan type sourdough (which used large amts of starter), BUT a German baker that taught me some newer/older skills was fond of stiff starters in the 70's...but hard to say why exactly and she also used some commercial yeast. I never had rye and peasant breads till then...and I have been striving to reproduce something close to hers. Back then I just followed the formulas without really knowing WHY we did this and that as I was her assistant and language was an issue. LOL! I am trying to use your converter to convert my old stand by recipes to sourdough/natural levain...AND 1 loaf instead of 2-4 which was handy with tons of guys to feed...but not so handy for 1 little lady.
How it effects the final does the hydration of the starter does something
Cool .. how dose different hydration effect the dough result?
That's for another planned experiment, but theoretically it should affect the base sourness (lower hydration) and tang (higher hydration) :)
@@Foodgeek can't wait!
What size WECK jars are you using in this video?
Pardon me, if it's a stupid question, but did it grow to more than 200% the volume in under 10 mns? Was the lid on or off? I am happy to see it get double in over 10 hours. This is great experiment and the first of its kind I came across in the months that I have been looking up sourdough techniques online, Thanks!
This is a timelapse, so the first number is hours. Sorry if that wasn't make obvious from my explanation :)
@@Foodgeek I should have figured it out myself, at least after noticing no one ask that question. Thanks so much for taking the time to reply
I just found you today. What a treat! Tak!
Coming across this video I raised a question.
You say that they weigh 200grams each right? If that's the case, there is a smaller amount of flour in the higher the hydration which equals less fuel for the fermentation process?? And thus less gasses=lesser volume??
The other factors you mention does of course also come into play. But I think this is one of the greater reasons.
150%=80g of flour
125%=88g
100%...
75%=118g
50%=133g
They are all the same weight, 250 grams, but the ratio of starter to flour is tyhe same, so if there's more flour there's more starter, if there's less starter there's less flour, so they should all have the same growth potential. That's my hypothesis anyway :)
paadetjaevne - have to agree with you re growth depending on amount of food to feast on. For argument sake I put it to Foodgeek....Let’s agree each organism has the same growth potential and here’s my human analogy - put 10 men in a small room with barely enough room - they all gain 10 kg and therefore grow a certain amount/less space everything gets tighter and some have to reach overhead to fit/breath etc - now put 20 men in the same room and when each of them gain 10kg some will be driven up the wall - no?
Great video!
Do you know if it's safe to cook and eat just the starter discard without any additional materials (maybe a pinch of salt)?
It's sad for me to just throw it out to the garbage
With an established starter it's fine to eat the discard (I'd cook it though 😂).
While it's being made and until the acidity is built up there might be some not so good bacteria in there though :)
@@Foodgeek thank you
You are a real professional!
Yes, of course I'll cook it before eating
Sav Joe I never discard any of my starter....
Sandra Casagrande I don’t either. I have found that by just planning a little better I don’t throw anything out. If I am not going to bake, I just put it back in the refrigerator. Up until this last month, my starter was sitting in my refrigerator for over 6 months without a feeding. I just pulled it out, gave it a day and started making bread the next day.
Ken Stickney good to know about the 6 mos. I go away in summer for 2 mos. I was going to freeze some. Guess I don’t have to!!! Thanx. I have found that I can add starter to all my breads and just decrease the amt of yeast. I always have sourdough pancakes. I am finding new ways every day to use it. I hated the discard!! No more. I also now add a small pinch of sugar to my daily feeding. And I finally went to unbleached flour 🙃and what a difference in my starter. The only time I put it in the fridge is when I know I won’t be using it for a few days. I just love it!! It’s like my new pet 💜
Thanks for the interesting experiment 🙏🏻
I have a question if you don’t mind ... can i make the 100% by starting with 100 gm starter ??
I‘m still developing my starter and it’s still not rising well
Me too...no sign of rising...smells good so I guess that's a good sign. Mine is 20gm(dark rye) flour and 50 gm water..this is testing work!
Just keep feeding. If you want to optimize your starter, feed it every time it peaks :) Use different ratios to help you time the peak, so if you go to work for 8 hours, maybe you'd do 1:3:3, but if you are home do 1:1:1 to make it peak as fast as possible :)
Foodgeek Thank you so much, this is really helpful 🙏🏻
I can see the difference in hydration from the video, but I really don't understand it yet. What I know for sure is that the bread that I just made was about as dense as many rocks! Tasted good though, but it didn't rise.
The higher the hydration the more water there is compared to flour. In a 50% hydration dough, there is 100g of flour and 50g of water. In a 80% dough there would be 100g of flour and 80g of water.
Watch my video on Baker's Math here: ruclips.net/video/vK2egUSmTS8/видео.html :)
If you get a dense loaf, your starter may not be ready yet. After you feed it how much does it grow? It should at least double, but triple is better :)
Thank you for this. Any thoughts on what would happen if this experiment was conducted again, but with the same amount of starter for each hydration level? (Does that question make sense?)
I think the 50% would grow the fastest and the 150% the slowest. Would they grow to the same size? I am not sure :)
I do not understand why you did not use 50g starter, 100 g flour and only varied the water based on the hydration percentage you needed for each experiment? By changing the starter to flour ratio each time seems to have changed the parameters of each test.
I didn't change the starter to flour ratio. Only their weights, but the individual ratios are still the same :)
@Derek Lindman - To achieve each level of hydration, you may use the same amount of starter if you wish - this is arbitrary - given it has the same hydration level of 100% at the beginning. However, you will have to adjust by calculation the right amount of flour and water you will need for each hydration level. The important thing here is to achieve the desired final hydration and amount of new starter, whatever the amount of the original stater, and, of course, wherever possible.
Each weighs 250g. So there is less flour as you go higher hydration (less fuel). Obviously low hydration will rise stronger. The real comparison would be to keep the flour mass the same and change water content. Total mass was the wrong control measure.
Excellent, but I have a question regarding type of flour, does it affect the time, fermentation of the bread?
It does. Different brands even. Usually freshly milled and whole grain flour will make for a faster and more vigorous fermentation :)
Thank you so much for explanation and looking forward to see new experiments 👍🏻
I see something you did not mention, the 100% and the 75% gave off more gas or bubbles than the 50%, telling me that the 75% and the 100% would of had more activity that there 50%. The yeast seemed more active in the 75% and 100%. The 50% probably grew the same as the two others because the gluten prevented it from poping bubbles thereby not retracting as the other two. Put a little Gluten in the 75% and 100% and less flour and I think the 75% and 100% will grow faster and bigger that the 50%.
As you mentioned you can’t judge the starter growth only with size increase as high hydration mixtures don’t retain gas as well. But did you bake any bread after with these starters? Did you notice any difference in proving time, taste and structure?
Nope, not for this experiment, but I'll do a experiment for this later :)
@@Foodgeek consistency of the starter also depends on the flour. I personally use a 100% hydration starter but because it’s whole grain rye it remains quite thick. Following up on your comments about sweeter bread with lower hydration starter.... do you know by experience if you can modify the acidity by proving at higher temperature? Thanks
Vincen, when you get above 28C more lactic acid is produced. I noticed it when I baked during a heat wave (>33C) that the bread was more sour than my usual bread :)
If you kept the absolute amount of flour the same for each of the hydration %s (say 100g of flour for all of them), what effect would it have? I think 125% sand and 150% simply didn't have enough "food" to grow as much as the others did. The 50% probably would have grown more but was probably held back by the "structure" of being so thick.
First, I love the videos you are making. This was very helpful but I do have a question. Isn’t this really a Levain hydration test not a starter test? This is not a feeding but what you would use to make a loaf of bread.
Yes, you may say that, but where does it change from a starter to a levain? For me a levain I would use (and kill off) in a bread, where as a starter I'd keep feeding, taking some of it for making a bread (some call this a mother dough). You could keep feeding and maintaining them at this hydration though :)
Actually, levain is the french word and starter the english word. Both mean the same : fermented flour to start a bread.
I am very disappointed that you didn't use them to make bread, as is, with no kneading.
Does the hydration level of the starter affect the outcome of the sourdough bread? If not what the point of having different starter hydrations?
Kia Ora from New Zealand. Fascinating & informative. Sune here is a challenge, how to make a pure Keto sourdough.
Thank you
Correct, grain is not Keto but coconut & almond flour are. I’ve mastered wheat sourdough and pure spelt sourdough (spelt starter). But am not certain what ratios of other ingredients to use for an almond flour starter
I think that height hydration starter is just too liquid to hold the air bubbles.
Basic bread question....I make yogurt and cheese. Can I use the whey as the liquid in any bread recipe..including sourdough?
Absolutely 😁
Foodgeek can I use it to feed my starter?
@@sandracasagrande3825 Of that I am not sure. Do an experiment and feed one glass the regular way, and the other with whey and see how they are different (or not) :)
Foodgeek actually I did do that. Will let you see how it turns out.
I do the same, using whey to replace, sometimes juice from my other veg fermentation, they make the crumb super soft, must be something to do with the acid in liquid. I replace 60-100% of water :)
I love your videos, but the music is just too ... present (dull?) But others may like this.. I do cut it off - but then.. Thank you so much for your work. Very interesting!
The music is an integral part of the videos I want to make. I've changed the relative volume quite extremely in the last couple of videos (much lower), both when I am talking and when I am not. I've considered making a patreon where people could get access to my videos without any music :)
@@Foodgeek I enjoy the music at this level. Some folks have it so loud I must pull out the earbuds then miss things.
His accent reminds me of that tarantino movie
precisely what question are you trying to ask with this experiment? If you are asking which conditions can propagate a starter the best, this might be tested with an additional experiment: generally in biochemistry we'd quantitate the "propagation" by the generation of new cells (bacteria or yeast etc) in a given amount of time (and this curve usually has a lag time, and exponential growth phase and then a time when growth slows down when food becomes scarce or conditions become less favourable). However, with your your experiment you are looking at CO2 production and the ability to maintain structure with the CO2 generate (i.e. lift) which could be functions of both propagation but also gluten structure and are both dependent on hydration. Therefore I suggest doing the experiment in two steps: 1) do exactly what you did 2) then take out a specific weight (a small amount) of each of those starters and use those starters to make new starters all with the same conditions (hydration and amount of flour) and test each for rate of propagation. This way you'd be essentially asking how many microbes you generated in the first starter. Ideally of course, you'd be taking time points also but then the experiment might get too large to be manageable.
Thanks for your comment. I love to get this kind of input :)
What I was trying to show was that using the same ratio of starter to flour (meaning the same amount of food percentage-wise) would show the same amount of growth. Which it did for the 50%, 75% and 100%. My hypothesis as to why the other two starters couldn't grow higher was a question of lack of structure :)
I am going to make the same experiment with a sturdier flour and see if I can achieve the same growth even in 125% and 150%.
I think your idea for a second experiment is super interesting and I will add that to my list.
What do you mean by time points? Won't I be able to gauge the number of microbes in the different starters by the amount of growth that I see?
@@Foodgeek yeah by time points I mean take some starter out over a certain amount of time and see how each of those propagate...presumably the microbes are multiplying and there will be more over time. The reason for this is that a trend (changes over time) can help you see things that single data points can't and can make up for error in the method where you might be reaching a conclusion based on the inaccuracy of say your kitchen scale for example. Also, because the shape of the growth curve isn't always linear (they lag for a while, then grow really fast, and then slow down) it is possible that some of your data points that look "bad" might actually be really good simply because the microbes reached the slow down phase early (which means they grew super fast!).
Was this hours?
Yes, hours :)
It may sound stupid, but I still don't get it! Where does the 50% of water come from? Like, 100% of ? to 50% of water. Can someone explain it to me?? Please!! 😭
The measurements are based on the flour quantity. The flour is always 100%. So if it says the water is 125%, that means the water weighs 125% of the weight of the flour. The flour percentage is always 100%( that makes it the constant in these figures.) and the recipe percentages are calculated from the weight of the flour. So, if the weight of the flour is, say, 100 grams, then 125% water would be 125 grams. 70% of the water would be 70 grams, you see? This method means you can easily scale your recipe size with complete confidence and consistency of result.
6:41 Are you serious? Perhaps you intended to say “low hydration starters create sour breads” ?
I say "I've heard many times to use a low hydration starter for sweeter breads" which means that I've read often. I personally believe that sourness and hydration is not related and it had more to do with how often you feed and the maturity of the starter. I have more experiments planned to explore this :)
I think my 100% hydration starter is making my life dificult in my bread baking, its too acidic...
How are you getting the hydration percentage? The math doesn't add up.
What do you mean the math doesn't add up? The 50% hydration is 50% of water in weight to flour. 150% hydration is 150g of water to 100g of flour.
Ok I have a question that I cant find an answer to, hopefully you can help. Lets say my recipe calls for 100g of starter, instead of using 100g of my starter from the fridge, what would the ratio be if I only wanted to use 50g of my starter from the fridge, would it be 25g flour/25/g water mixed with 50g of starter from the fridge, and if so, do I have to let it mature before using it in my recipe or can I just mix right in. Thanks...
Your math is sound, and you do have to wait for it to peak before using :) You can think of it as a levain :)
Your percentages do not match your math in any but the 100%? If based off the flour, 50% should be half as much water as flour by weight and 150% one and a half times more. What method are you using to get these numbers?
The starter I am using for all three is 100% hydration. Then the math is fine 😊
Spider crawling in the background at ruclips.net/video/2dGw8hjpscQ/видео.html likes sourdough too perhaps