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How does one get to say 300g of mature starter from an active refrigerated starter

Nominingi's picture
Nominingi

How does one get to say 300g of mature starter from an active refrigerated starter

I'd be grateful for a lesson about process:

If I have an active starter in the fridge, i.e one that is bubbling away, has been fed recently and doubles in four to six hours and also floats, I would like to know how I get to 360g 'mature 100% hydration starter'. My active starter weighs 100g and was fed with 50g AP and 50g water.

I am a bit muddled here.

 

Thank you

Nominingi's picture
Nominingi

for clearing that up for me. I managed to forget the bit about a teaspoon or tablespoon of starter..an essential bit I might add. 

drogon's picture
drogon

I do mine in one step - for this, I'd take 72g of mother, add 144g of flour and 144g of water. Mix and leave covered for 4-5 hours and its good to go.

In number terms, I take 20% of the target weight from the mother then top-up with double that weight in flour and the same again in water. So if you needed 400g of starter, then it would be 80g of mother + 160g of water + 160g of flour.

Don't forget to top-up the mother with half flour and water of the quantity you took out. (36g each if you took out 72g of mother)

 

-Gordon

doughooker's picture
doughooker

It doesn't take much mature starter to inoculate a flour and water slurry and make more starter. The portions are not critical. Make a little more than you actually need. The unused portion goes back in the fridge -- no discard!

Nominingi's picture
Nominingi

All of the comments have been very helpful. As I bake more, I realize how much I don't know in spite of voracious reading. This site is super helpful