The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

300g hundred percent sd starter

patnx2's picture
patnx2

300g hundred percent sd starter

I subbed 300 g of ative 100% starter for one Tablespoon of yeast. What do you think? I made adjustments to flour and water. Thanks Patrick from Modesto

patnx2's picture
patnx2

This was a recipe from King Arthur for almost no knead babugettes. 


 

SourFlour's picture
SourFlour

Can you post the rest of your formula? How much water, how much flour, how much time do you plan to ferment and proof? How long after the last feeding did you use your starter?


I'm guessing you should be roughly ok, but good to know those other factors.


Danny - Sour Flour
http://www.sourflour.org

patnx2's picture
patnx2

This is a version of "5 minutes a day"bread. 24 oz water 34oz flour 1T salt and 1T instant yeast. I mixed 22/32/1T salt and 300g of well fed 100% white sd. I guess my question now is when the dough will sit in frig for 3 to five days did i use too much yeast. it seems to be growing a lot. Thanks Patrick from Modesto

SourFlour's picture
SourFlour

If your dough is more active than usual, you can compensate in two ways.  You can keep the temperatures lower than usual, or you can decrease the amount of time that you need to ferment and proof.  In general you want longer times and cooler temperatures, but you will have to play it by ear and see what works best.


Good luck; let us know how it turns out.


Danny - Sour Flour
http://www.sourflour.org

bassopotamus's picture
bassopotamus

That's probably in the ballpark of right. I would suspect that you'll need a longer proof when you get there, but otherwise should be ok.