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Submitted by SCruz on December 29, 2011 - 5:45pm

Why different starter hydrations


Is there a reason to make starter at one hydration or another, meaning that aside from it changing how much flour and water is used in a formulation, does the crumb or taste vary if the starter is at 50% hydration as compared to 100%? What is the effect of using stiff starter instead of liquid, or vice versa?

Jerry

‹ 100% hydration starter Why does my loaf always split apart in the oven? ›
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Submitted by dghdctr on December 30, 2011 - 4:11pm.

Try looking here:

http://www.thefreshloaf.com/node/24660/sourdough-starter-hydration-ratios-thin-vs-thick-how-they-smell-and-how-do-they-affect-fi

--Dan DiMuzio

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Submitted by SCruz on December 30, 2011 - 11:22pm.

Thanks. The link was

Thanks.

The link was helpful, though I was a biology major in college and the article was still challenging.

Jerry

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