January 10, 2013 - 6:02pm
Is This Right...Trying to make 166% hydration starter
Today I did an oopsie and used 100% starter in a recipe calling for 166%. I don't want to repeat that and I have been reading like crazy and I think I am grasping the % part..... maybe.
My starter is at 100% with each feeding consisting of half it's weight in flour and half in water in grams.
If I start with 200 grams of starter and feed 100g flour and 100g water I will be at 100%....
If I start withh 200 grams of starter and feed 100 g flour and 166g water I will be at 166% right?
And have 466g starter to use which will then be at the proper 166%
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is 200 g at 100% hydration you have 100g each of flour and water If ypu feed it 100 g of flour adn 166 g or water you have a total of 200 g of flour and 266 g of water 266/200 = 133% not the 166% you are looking to achieve. Feed more water and less flour to get to 166%.
How ever much flkour you add you have to take that amount times 1.66 and subtract 100 from it to find out how much water to add. example
add 50 g of flour you now have 150 g total flour take 159 X1.66 = 249 249-100 =149 of water to add. You now have 249 g of water and 150 g of flour 249/150 = 1.66%
If you take your 200g of 100% starter
(It's 100g flour and 100g water)
and add 66g water to it, it will become 166% hydration. (266g of starter ready to use)
If you then feed it 166g water and 100g flour ( a low feed) it will remain a 166% hydration.
If you reduce it to 100g and feed 166g water and 100g flour it will still be a 166% hydration starter.
Thank You! I think I have it now :) It seemed so complicated but after some more reading and searching and reading your answers I finally understand it. I love all the info on this site and all the helpful people.