The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Trying something new - how long...

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sadears's picture
sadears

Trying something new - how long...

I usually use about 30% starter.  Today, I used about 12%.  I remember Jim made a comment about using 3% and it takes forever to rise.  Keeping in mind that yeast rises faster at high altitude, how long do you think it'll take for the initial rise?

 

Steph

earwax's picture
earwax

Steph: Does your starter % number refer to starter flour/total flour ratio? I'm thinking doubling times for the organisms in the culture would need to be considered. So would you multiply that time by the number of doublings needed to bring 3% to 12%, or 2X?

-EW

sadears's picture
sadears

I get 30% by dividing the amount of starter (required by the recipe) by the amount of flour.  Usually it comes to about 30%.  This last time it came to about 3% starter (1/2 cup).  The starter is made of about 1/2 cup of starter (it's in a mason jar and there are lines...I don't weigh it), 4 oz flour, and 4 oz plus water.  The 4 oz plus water is because in high altitudes, you either reduce the flour or increase water.  When building my starter, I choose to increase the water.  I haven't measured it, because it's less than an ounce...I believe.

 

Steph