The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Is This Right...Trying to make 166% hydration starter

tnjoann's picture
tnjoann

Is This Right...Trying to make 166% hydration starter

Today I did an oopsie and used 100% starter in a recipe calling for 166%.  I don't want to repeat that and I have been reading like crazy and I think I am grasping the % part..... maybe. 

 My starter is at 100%  with each feeding consisting of half it's weight in flour and half in water in grams.

If I start with 200 grams of starter and feed 100g flour and 100g water I will be at 100%....

If I start withh 200 grams of starter and feed 100 g flour and 166g water I will be at 166%  right?

And have 466g starter to use which will then be at the proper 166%

 

 

 

dabrownman's picture
dabrownman

is 200 g at 100% hydration you have 100g each of flour and water  If ypu feed it 100 g of flour adn 166 g or water you have a total of 200 g of flour and 266 g of water 266/200 = 133% not the 166% you are looking to achieve.  Feed more water and less flour to get to 166%.

How ever much flkour you add you have to take that amount times 1.66 and subtract 100 from it to find out how much water to add.  example

add 50 g of flour you now have 150 g total flour take 159 X1.66 = 249  249-100 =149  of water to add.   You now have 249 g of water and 150 g of flour 249/150 = 1.66%

Mini Oven's picture
Mini Oven

If you take your 200g of 100% starter
(It's 100g flour and 100g water)

and add 66g water to it, it will become 166% hydration. (266g of starter ready to use)

If you then feed it 166g water and 100g flour ( a low feed) it will remain a 166% hydration.

If you reduce it to 100g and feed 166g water and 100g flour it will still be a 166% hydration starter.

tnjoann's picture
tnjoann

Thank You! I think I have it now :) It seemed so complicated but after some more reading and searching and reading your answers I finally understand it. I love all the info on this site and all the helpful people.