August 2, 2020 - 9:26am
Greetings and a Question
Good day to all,
I bake a bit here in Boquete, Rep of Panama. We have some great wild sourdough starters here in Panama. I am on the side of a volcano at about 4000ft elevation. Nice cool climate year round.
I do have a question, does anyone have a copy of the old sourdough fermentation chart that shows temperature vs. percentage of starter added to calculate approximate rise time. It used to be on the www.wraithnj.com site, that has moved to www.thefreshloaf.com site. However I cannot locate the chart on The Fresh Loaf.
Thanks,
Craig Owings
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Every dough is different but a rough formula I came up with based on my experience and other recipes is (total amount of flour - 100%) divided by starter percentage = bulk fermentation time.
So for example if you use 25% starter, the calculation would be: 100% : 25% = 4h. If you use 35% starter, it's around 3h.
This is very rough and only for estimating a time frame. It will differ with more significant temperature changes or even altitude (like in your case). Sometimes your starter is just moody and needs another hour. It's good enough for a start, but monitor your dough.
Sound like an easy to remember rule of thumb. I have one in the bulk fermentation now, and will see where it ends up in comparison.
Thanks again
Craig
Also the kind of flour change the rise time.
Watch the dough not the clock
that is the great thing about the chart. The Y axis is temp, the X axis is percent starter. Yes there are variables such as flour, hydration, etc., but the chart gives one a good place to start looking at the dough vs time.
http://www.thefreshloaf.com/node/5381/sourdough-rise-time-table
This is another one:
https://www.pizzamaking.com/forum/index.php?topic=22649.0
Cheers,
Gavin