The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

High percentage starter loaf

Pholodnyj's picture

High percentage starter loaf

hello all

ive been making an organic loaf lately of the following %'s

90% unbleached organic flour

10% wholemeal organic flour

2% salt

1% fresh yeast

50% starter

65% hydration

mix on low for 3-4 minutes,autolyse for 30 minutes, continue mixing until the dough passes the 'windowpane' test. Bulk fermentation for 2 hours with 4 s+f. Shape in to boules and final rise for 1 hour and 30 minutes. Slash and bake at 200c for 30 minutes. 

The resulting loaf has been great, but I want to do a version with 70-75% starter. Would this require any fresh yeast at all (0.5%?) or should I omit fresh yeast completely and allow for a longer bulk fermentation? 



Pjacobs's picture
  • If you are a purist then forget the yeast. If it doesn't matter either way, add the yeast. The ultimate goal, of course, is great taste. Good luck how evor you proceed.
pjkobulnicky's picture

Do you want to up the % of starter? What are you trying to accomplish?



jcking's picture

Something here may be fishy. Let's confirm what type of starter is being discussed. Sourdough or another pre-ferment.


Pholodnyj's picture

It's a sourdough starter. I want to up the % of starter because I want to make a loaf without any bakers yeast at all, but that can ferment in around 4-5 hours.