I cannot make sense of this baker's math for this recipe..please help! Stuck!
How do you derive at the pre-ferment flour percentage?
Could someone help me figure this out, for this specific example
Total dough weight: 1800g
Pre-fermented flour: 7.50% (how do you solve for this)?
Hydration: 78%
Yield: 2 x 900g loaves
Starter Formula:
40 g. bread flour 50%
40 g. ww flour 50%
80 g water 100%
40 g starter (100%) 50%
Final Dough Formula:
748 g bread flour 82.43%
110 g ww flour 12.16%
49 g rye flour 5.41%
691 g water 72.22%
18 g salt 1.95%
184 g levain 20.27%
Total Formula:
794 g bread flour 80%
156 g ww flour 16%
49 g rye 5%
783 g water 78%
18 grams salt 1.8%
= 1800 dough weight!
I can't figure out how the recipe builder got 7.5% of preferment flour?
What is the total amount of flour from which I should be working? I know this is a basic question but I would really appreciate the help!
there is 80g of flour in the preferment, but we only use 184g of the 200g total levain, so just 73.6g of flour in the preferment
total flour weight is 980.6g (748g bread + 110g ww + 49g rye + the 73.6g in the preferment)
73.6g preferment / 980.6g total flour = .075, or 7.5% preferment flour percentage.
~a
Why do you exclude 20 g. of flour in the starter?
this whole time, I got the recipe from https://www.theperfectloaf.com/beginners-sourdough-bread/
how did you get 73.6g of flour in the preferment?
I thought that it would be 92 grams of flour since we use 184 grams of levain (at 100% hydration) so half would be 92!
Could you explain this mishap on my part!
so 92g of flour in the preferment.
total flour weight is 999g (748g bread + 110g ww + 49g rye + the 92g in the preferment)
92g / 999g = .091, so it should be 9.1% preferment.
although this is a fun exercise, and helps in formulating formulas, i personally do a lot of rounding so a few percentages here and there don't interfere with... the spirit of the bread. (that's just me though).
Could you still explain how you derived at 73.6 g of flour for the preferment? In your original post?
since we're only using 184g of the 200g of levain, 184/200 is 92%.
so 92% of 80g is 73.6g.
(but of course, someone pointed out it should be 92% of 100g of flour (counting the flour in the starter used to make the levain)
I guess the author of the recipe who calculated the original amount of prefermented flour at 7.5% didn't take starter into account?