The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

100% hydration conversion to 60%?

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metropical's picture
metropical

100% hydration conversion to 60%?

I have a 100% (mostly) AP hydration starter that I'd like to take a bit and use for a 60% ciabatta recipe.

Is that possible or do I need to start anew?

mrfrost's picture
mrfrost

Easily possible.

Simple version: Take a small quantity of your starter(a tablespoon, or so) and begin feeding at 60%.

Antilope's picture
Antilope

Mix in water and flour until you have a kneadable, non-sticky, dough. It will be close to 60% hydration.

metropical's picture
metropical

thanks both

dmsnyder's picture
dmsnyder