The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Leaven

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sufdawg's picture
sufdawg

Leaven

Hi, I was just wondering what percentage of starter is supposed to be in your leaven. Any help is greatly appreciated

Mirko's picture
Mirko

20% for wheat sourdough.
Exmpl:
100 g Bread flour
60 g Water
20 g Starter
For Rye sourdough 5-10 %

Mirko

podrunner's picture
podrunner

What is the effect of increasing starter percentage to 30% or more? Will this proof faster, and result in a milder tasting loaf?

 

Thanks!

Mirko's picture
Mirko

yes, it will proof faster. I dont know how do you maintain your starter but if your starter contain more acidic bacteria as lactic your loaf will taste more sour. Cooler temp. provide more acidic bacteria, I never store my starter in fridge (but I did my first starter and all my loaf tasted sour) but at room temp.(19-20°C) and feed every 24-48 hours.

Mirko

 

Fred Rickson's picture
Fred Rickson

Look, a starter just adds bacteria, yeast, and whatever flavor might come along.  The above comment is wrong; bacteria like warm, yeast like it cooler (so the literature says).  A 100% starter (all starter loaf with no flour) might be nice and sour, but might damage your tooth enamel.  So, we add flour.  The more amount of starter, the greater the flavor in a short build.  A little bit of starter with a long build....same result because the yeast and bacteria grow.  Get a feeling on what the starter + flour + time + temperature of your build means, and you are a loaf-maker.  Good luck.

Fred

Mirko's picture
Mirko

Acetic bacteria likes 24°C, Yeast over 24°C (24-26°C) and Lactic 26-30°C.

I got this info from my good friend (German Master Baker)

Mirko