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How much starter should I use in a dough?

benjamin163's picture
benjamin163

How much starter should I use in a dough?

Hello,

I've been baking sourdough with varying degrees of success for a while now.

One thing I still haven't worked out is the effect using more or less starter has on the loaf.

For instance, I could make a loaf with 500g of ripe 100% starter, 750g of flour and 400g water. 

And I could make a loaf with 200g of ripe 100% starter, 900g of flour and 550g of water.

Both will yield a dough of 65% hydration, right?

But what will the difference be in the two loaves? And do I have to treat them differently (prove one longer for instance) to get the best results?

Any help gratefully received. 

tptak's picture
tptak

I would expect the second one to take longer to prove, that is what I experienced. I plan to work out how to do it in summer as my loaves need to wait for me to come back from work to get baked.

benjamin163's picture
benjamin163

thanks for this reply. Makes sense.

Arjon's picture
Arjon

and of what works within your personal schedule and other preferences to give you a result you're happy with.

In general, all else being equal, using a higher proportion of starter will tend to shorten the proofing time and to decrease the sourness of the loaf. 

benjamin163's picture
benjamin163

Thank you for the reply. I'll get baking and test this out.

dabrownman's picture
dabrownman

less starter isn't an option for making more sour.  But putting in more prefermented flour than normal will increase the sour over a normal loaf especially of it is fermented and proofed at higher temperatures around 88 F.  It is always toime and tecjhnique that havd ti be discovere first befire the levain amount is chosen  In the summer I will use 7% prefermented flour with a long cold shaped retard, say 18-24 hours, and really pump up the flavor when the kitchen is over 86 F - best tasting bread ever!

 

benjamin163's picture
benjamin163

Thanks for the reply.

Are you saying more starter makes a more sour loaf?

I shall try proofing at a higher temp. How do you maintain that temp? 

Arjon's picture
Arjon

Since less starter means your dough begins with less natural yeast, it takes longer to ferment the same total amount. So, if you don't have the extra time to wait, using less starter to get more sour is not possible.