August 4, 2017 - 1:38pm
Starter Hydration
Hi,
I am trying to calculate percentages for converting a 100% starter to either more liquid or firmer starters, depending on the demands of the recipe. I can do the math, but it's easiest if I hold one of the 2 variables stable (flour or water). My inclination is to keep the ratio of flour to starter stable, and just vary the amount of water. Is this consistent with other people's practice?
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If you have a 100% hydration starter and wish to convert to higher hydration I'd keep the flour stable. But vice versa then the water stable.
But I'd only do that to convert what I have into the correct hydration then I'd give it a feed with more water and flour making sure the feed is to the same hydration I've converted too. It's not enough just to add one of the other and then use without giving it a feed and allowing it to mature.
Thank you! That helps.