May 10, 2018 - 10:32pm
Difference of different starter ratios
Say I start with the 1:2:3 dough formula, so 300g starter (100%), 600g water, 900g flour. Total is 1800g and starter ratio is 1/6th (or baker's 1/3rd) with 2.5/3.5 hydration.
But I can also have 200g starter, 650g water, 950g flour. This will have the same hydration and total weight.
What will be the difference in the making and outcome? Longer proofing? Different taste? Less rise? Something else?
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I have done this experimenting before.
You are correct, the levain will need a little more time to get through the dough, however if your levain is not strong enough then your spring will not happen as well. It will not be "as" strong of a sour flavor. Hope this helps! I love playing with the ratios, good luck!
you will need to allow more time for the bulk fermentation, the flavor will be less 'strong". If your starter is active the oven spring should not be affected, as long as you've developed the dough before the bulk rise and it is not over fermented.
Good luck
Hester