The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

PR, Artisan Breads every day - hydration

  • Pin It
DianaM's picture
DianaM

PR, Artisan Breads every day - hydration

On page 37, 4th paragraph, PR says that a current starter can be used in making his Mother Starter (page 42). 

I started with 100% hyrdration of a KA starter.  My new mother has doubled according to paragraph three on page 42, I was to knead the risen starter for a few seconds and then form it into a ball.  My dough is entirely too slack to form a ball. 

Any input as to why? 

Diana

cranbo's picture
cranbo

If you used 340g white flour and 227g water as instructed, you would have 66.7% hydration without your 100% starter (this might be a little sticky, but it should come together). Add 113g of 100% hydration starter means 57g flour & water each, so total hyrdation is 71%, which is pretty wet and sticky, might not form a ball. 

If you used 340g whole wheat or rye flour and 255g water as instructed, you would have 75% hydration without your 100% starter (which is going to be pretty slack as it is). Add your 100% starter and you are at about 79% hydration, which is very slack, and would not likely form a ball. 

DianaM's picture
DianaM

Thanks for the quick response.

I used 340g whole wheat flour and 255 g. water.

My goal is to make PR's Pain au Levain and I'm wondering how my now slack mother will play out when I make the starter on page 61.

Your feedback will be greatly appreciated.

cranbo's picture
cranbo

If I were you, I would calculate the hydration % of the starter on p61. 

Now that you know what the hydration of your new mother is (see my last post), use that along with the p61 hydration % to   adjust the hydration of the final dough to accommodate your slightly higher hydration. 

Use this calculator: http://joshuacronemeyer.github.com/Flour-and-Water/

Plug in your total flour and water numbers, and then tweak them to get the right hydration %. 

DianaM's picture
DianaM

In PR's Artisan Breads Every Day, he said that his mother starter can be kept in the frig for 5 days.  That sounds wonderful compared to babysitting my starter everyday.   PR's method sounds too good to be true, but I recognize that he is an expert in his field.  What am I missing?

jcking's picture
jcking

Peter has the time and energy to try different approaches to sourdough, making it easier for the home baker. He's on the edge. I've used his sourdough technique for a while now, follow his lead and you'll be okay. As with any recipe small adjustments may be needed to compensate for your environment and ingredients/materials.

Jim

DianaM's picture
DianaM

What is it about PR's formulas in Artisan Bread Every Day that enables the dough to hold over for 4 days?

cranbo's picture
cranbo

His formulas work because of lower-than-typical yeast and cold retardation.