So if you were doing a stiff starter when you're ready to bake you would just separate what you want to use in the recipe and convert it to a 100% hydration then use that in the recipe as normal? Would that be the simplest way to do it?
I too have found that the stiff starter has a mild flavor, taste, and smell. Counterintuitive! I’m sure there’s a science answer, but it’s nice to be able to control the flavor better. My family likes the milder flavor, except the ten year old, she prefers it nice and sour.
Thank you so much! I like a stiff starter because I'm not throwing out discard daily. My starter is (2:1 50% hydration). Here's my question: If a recipe calls for 200 grams of starter would I then take 90g of my stiff starter (which has 60g flour + 30g water) and add to it 40g flour and 70g water in order to end up with my 200g of starter?? AND since the recipe is calling for 200g of a starter @ 100% hydration, I would NOT have to subtract any flour or water that is called for in the recipe???? Only if the recipe requires a levain in which case I would subtract what is in my starter from what they require as a levain??? Any advice would be much appreciated. This is not covered in any other videos since most assume we are all using the liquid starter that is 100% hydration.
Add whatever the difference in water to flour to hit 50/50 or 100%. Your math is correct in that regard. Then to scale up, just add the sum of both equal parts, your math is again correct. If you need 150 gm from a 2:1 and you had a 60-gm chunk, you know you need 20 gm water to attain 1:1 taking you to 80 gm, 150 - 80 = 70 so then add 35 of each for 150.
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Very informative video! Can you post a link to the starter conversion diagrams you drew? Very helpful‼️
Thank you, you have really clarified this.
So if you were doing a stiff starter when you're ready to bake you would just separate what you want to use in the recipe and convert it to a 100% hydration then use that in the recipe as normal? Would that be the simplest way to do it?
The only test I'm used to taking is the driver's test and I often can't pass that! You are natural born teacher. Thank you!
I too have found that the stiff starter has a mild flavor, taste, and smell. Counterintuitive! I’m sure there’s a science answer, but it’s nice to be able to control the flavor better. My family likes the milder flavor, except the ten year old, she prefers it nice and sour.
Thank you Maestro for the time dedicated to us all (wanna be bakers (-; Super good video.
Thank you so much! I like a stiff starter because I'm not throwing out discard daily. My starter is (2:1 50% hydration). Here's my question: If a recipe calls for 200 grams of starter would I then take 90g of my stiff starter (which has 60g flour + 30g water) and add to it 40g flour and 70g water in order to end up with my 200g of starter?? AND since the recipe is calling for 200g of a starter @ 100% hydration, I would NOT have to subtract any flour or water that is called for in the recipe???? Only if the recipe requires a levain in which case I would subtract what is in my starter from what they require as a levain??? Any advice would be much appreciated. This is not covered in any other videos since most assume we are all using the liquid starter that is 100% hydration.
Add whatever the difference in water to flour to hit 50/50 or 100%. Your math is correct in that regard. Then to scale up, just add the sum of both equal parts, your math is again correct. If you need 150 gm from a 2:1 and you had a 60-gm chunk, you know you need 20 gm water to attain 1:1 taking you to 80 gm, 150 - 80 = 70 so then add 35 of each for 150.