The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Rephrasing -- turning a liquid starter to a firm starter

  • Pin It
gringogigante's picture
gringogigante

Rephrasing -- turning a liquid starter to a firm starter

but how much? My liquid starter is 100% hydration (equals weights flour:water). A lot of the recipes I see here call for a "firm starter or sponge". I don't have that and have a ton of liquid starter a la Ed Wood's cool book.


what's a lad to do?

totels's picture
totels

A stiff starter is 1/3 water and 2/3 flour by weight, or 50% hydration.


You can do two things:



  1. segment off a bit of your liquid starter and feed it extra flour as necessary.

    • Flour to Add = Stiff Weight / 3

    • Liquid Starter = Stiff Weight * 2 / 3

    • ex: recipe calls for 200g Stiff Starter

      • 200g / 3 = 66.6g

      • feed: 66.6g Flour and 133.3g Liquid Starter





  2. use your liquid starter as-is and adjust the water in your dough

    • Increase the amount of starter by 1/3

    • Exclude water equaling the weight of the extra 1/3

    • Liquid Starter = Stiff Weight * 4 / 3

    • Exclude Water = Liquid Starter / 4

    • ex: recipe calls for 150g Solid Starter

      • 150g / 3 = 50g

      • Liquid starter = 50 * 4 = 200g

      • Exclude water = 50g