A question about figuring out the hydration level of an old starter recipe, please. If you had an old recipe with it's own starter and you wanted to use your own instead, how do I figure out what the recipe starter hydration is?
My existing starter is Peter Reinhart's original one from BBA and is about 7 months old. It works wonderfully, is 100% hydration. I have an old recipe I used to make from time to time and now want to use my own starter. I made it not too long ago using my present starter and it came out great. Then subsequent bakings, no so good. I attributed the change to not correctly adjusting the recipe for the lack of or too much of the liquid in my starter. But when I look at what the recipe originally calls for, it is more than I can figure out.
The recipe for the original starter: 3 1/2 cups unsifted strong bread type flour, 1 Tblspn sugar, 1 pkg dry yeast and 2 cups warm water. Beat until smooth, let stand in warm place for 2 days. (I refresh my present starter with high gluten flour, KA)
The bread part calls for 1 1/2 C starter, 3/4 C milk, 3 Tblspns sugar, 1 teaspn salt, 2 Tblspns margarine, 1/4 C warm water, 1 pkg dry yeast, 5-6 C unsifted flour.
I didn't get to use near the flour called for, it rose very well, even though I cut back on the yeast called for but it just wasn't right. Not light enough like the first time.
Any help would be greatly appreciated. Jean P. (VA)