November 11, 2016 - 5:01am
Oops! I made 200% Hydration Starter
In a fit of distraction i put 2x as much water as flour in when I fed my starter this morning.
I was planning on baking with it in the afternoon.
A few questions for the experts among us:
1. should I just bake with it and see what happens, reducing the water in the final mix to compensate?
2. should I add more flour to get the hydration back down to 100% (what i intended originally)?
3. If I add flour, reducing the ratio of seed levain to the flour and water, should I add more starter from the mother starter in the fridge?
Thanks for any advice,
Josh
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1. Yes. But watch the dough and not the clock with the rest of the recipe. Did you make the correct amount but just overhydrated or did you make too much by adding in extra water. You may use this overly hydrated starter but make sure you use the correct amount.
2. This would work but not necessary. If you do then wait for it to mature again and use the correct amount of starter in the recipe as you will be adding more flour and making extra starter.
3. What!?
EDIT: Go for option 2. Thicken it up to the correct hydration (you might find it easier to discard some and end up with the amount of starter called for in the recipe) and wait for it to mature. It shouldn't take too long. Keep it warm and it will be ready in a few hours. This way you're back on track for your recipe. You'll also have a twice fed strong levain.
- Abe
Correct your error as early in the process as you can. Then wait to bake.
Stuff like this happens all the time. Yesterday I bake 4 500 gm loaves of Norwich sourdough. On the 2nd bake I forgot to turn down the oven from 475F to 450F. So that one's pretty dark.
Good luck
hester
Use it and compensate by lowering the water in the recipe. The wet starter will show less signs of rising when it is ready so go more by aroma. When it smells good and yeasty and lots of fine bubble popping on the surface.
Thicken it up after you remove what you need for your recipe. Then you can let it peak at your pleasure.
#2 will slow down the starter a lot moving the dough and baking time to tomorrow.
I see this post has been up 17 hours. What did you decide to do and how did the dough behave and the resulting bake?
you just wont be able to see the levain rise as usual to know when it is ready. just use your normal time and go with it
2 hours after the original 200% mix, I added flour and starter to get back to the intended ratio of 1 seed : 4 AP : 1 WW : 5 water
I mixed my dough at 9 hours later and am baking the bread right now. I'll post a picture when it's done.
One mistake, I didn't discard, so now I have way too much starter on my hands!
Any advice for the discard?
Thanks,
Josh
especially English Muffins but cookies and cakes are nice too