The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


SCruz's picture

Why different starter hydrations

December 29, 2011 - 4:45pm -- SCruz

Is there a reason to make starter at one hydration or another, meaning that aside from it changing how much flour and water is used in a formulation, does the crumb or taste vary if the starter is at 50% hydration as compared to 100%? What is the effect of using stiff starter instead of liquid, or vice versa?


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