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Preparing to make my first sourdough bread.

post #1 of 8
Thread Starter 

I'm preparing to make my first loaf of sourdough in the next week or two and talk about the math in terms of bakers percentages for the three main ingredients: Levain, Flour and Water.

 

The Math, here we go

 

Final sourdough @ 75% hydration


Starter 10-30% (EDIT) of final dough weight @ 100% hydration

Final Dough = 1.75kg


20% Levain =  350g   ===> 175g flour + 175g water (these two ingredients constitute the final Levain once it's been fed and refreshed)
 

1000g flour - 175g flour   in the Levain = 825g  flour
750g water - 175g water in the Levain = 575g water.

 

 

Alright here are the final quantities for the ingredients of a SD at 75% hydration using a Levain at 100% hydration and that weighs 20% of the final dough's weight:

 

350g Levain @100% hydration

825g flour
575g Water.
----------------

1750g Total Weight
==============

 


Edited by kokopuffs - 5/15/14 at 12:23pm

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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post #2 of 8

so, what is your question/ what kinda help do you need.

 

I did notice something though.

you say your starter is @ 75% hydration.

yet you describe 350 grams starter coming from 175 flour plus 175 grams water.

this is a 100 % hydration starter in my book :) 

post #3 of 8
Thread Starter 
Quote:
Originally Posted by Soesje View Post
 

so, what is your question/ what kinda help do you need.

 

I did notice something though.

you say your starter is @ 75% hydration.

yet you describe 350 grams starter coming from 175 flour plus 175 grams water.

this is a 100 % hydration starter in my book :) 


@Soesje:  take another look at my math.

Final dough weight = 1.75kg with Final dough weight @ 75% hydration.
Starter 10-30% of final dough weight
Starter = 100% hydration
In my recipe I'll use 20% starter = 350g with starter @ 100% hydration.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #4 of 8

YEAH okay in this case you've got everything correct…..

hope it turned out well!! we want pics :D

post #5 of 8
Thread Starter 

I'll show you!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!  In about a week or three.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #6 of 8
Quote:
Originally Posted by Soesje View Post
 

so, what is your question/ what kinda help do you need.

 

I did notice something though.

you say your starter is @ 75% hydration.

yet you describe 350 grams starter coming from 175 flour plus 175 grams water.

this is a 100 % hydration starter in my book :) 


Um, I believe the final product is 75% hydration (first line) and the starter is listed as 100% hydration (second line)

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #7 of 8
I have looked at your math. When calculating % in baking bread, the % is against the flour total not the final dough weight. So in your recipe - the final levain is 350/ 825 flour weight, which then = 42% not 20%. Then, depending what type of sourdough bread you wish to create, will dictate how much water to use. Again this is expressed as a % of the total flour in the dough recipe. Here is a simple artisan white sourdough recipe.

Ingredients. Bakers%. Weight gms

Bakers flour. 100. 1000
Final levain. 50. 500
Water. 63. 630
Malt. 0.1. 1
Yeast(dry). 1.25. 12.5
Salt. 2. 20
Fat. 10. 100
Milk powder. 5. 50

Total. 2313.5 gms

Enough to make 3 loafs

I have expressed this as 1kg of flour to show the calculation in easier terms, note the % are always expressed as a % of the total flour used. In this case the levain is 50% of the flour.
The % are expressed this way to enable you to increase or decrease the recipe by adjusting the flour weight first, then adding the other ingredients as a % of the flour.

Hope that helps
post #8 of 8
Thread Starter 

@Ingyh:  here's another formula for a 500g dough and I know baker's percentages.  Working backwards we have:

 

500g dough

75% hydration

20% levain

 

285g flour Total

215g water Total

 

And 100g of all of this Total is levain consisting 50g flour + 50g water

 

So to the final levain we add:

235g flour (285-50=235)

165g water (215-50=165)

 

235g flour

165g water

--------------

400g "raw" flour + "pure" water

 

Then add

100g levain     (50g flour+50g water "starter" as it were)

----------------

 

500g dough  at 285g flour + 215g water total

===================================

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Reply
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