July 19, 2017 - 4:35pm
How much starter?
I want to starter a levan and then ferment at room temperature for 12 hours before mixing it in the the dough.The recipe including the levan will have a total of 1100 grams of flour. I've read on the forum that 5% of total flour is on the low side for starting a levan. I figure 55 grams would be the amount needed to make the levan.
But, the recipe calls for 1 tablespoon of starter. I scooped a tablespoon of starter and it weighed only 15 grams.
Any thoughts on how much starter that will be added to 100 grams flour and 100 grams water for a levan that is expected to ferment for 12 hours at room temp? My starter is healthy.
Dan Ayo
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at 24°C
I think my assumption was incorrect. I was thinking 5 to 10% of the total flour weight of starter to mix for the levain. So I was thinking for a bread with 1000 grams total flour I'd use 50 to 100 grams of starter in the levain.
With little experience with starters should I think of proportions like this.
5 to 10% starter for the weight of flour in the levain.
And make the levain 5 to 10% of the total flour weight
Is this correct?
Example
Total flour weight = 1000 grams
100 grams levain built from 10 grams of starter.
Then using all of the levain in the dough mixture
Should I use a ratio like this? Any other thoughts that might help me to get started with a basis for proportions?
I think the easiest way to get a feel for what your starter will do would be to mix a small, really small test batch for both the levain and the dough. Then see what ratios will fit your timelines. Regardless of the recipe followed, unless you have the same starter, flours, and environment as those used by those giving the recipe, thing will be different. It may take some time, but I'd bet it would be fun.
you want in your finished loaf.
A 1000g of flour inoculated with say 50g of starter and left to ferment will be rather sour. Not everyone likes it so sour. On the other hand, if the sourdough starter is gradually built up and then put together with the remaining flour as a large pre-ferment, the loaf will be milder. It has to do with the bacteria population.ddd
A ratio you might want to play with is the 1,2,3 sourdough. It's easy to remember. one part starter with two parts water, and 3 parts flour. Divide the desired finished dough weight by 6 to find the "parts." add up to 2% salt and you're into a nice sourdough loaf. Or just take the sourdough that you have, reserve a little to feed and propagate, and then plug into the Ratio. You can bet that 100g of sourdough (x6) will give you approx. 600g of sourdough to bake in about 8 to 12 hours. Things that may influence the time it takes to ferment include not only the starter amount but the type of flour, temperature, amount of water in the dough, how often the dough is handled and other ingredients like salt,sugar, malt, spices, heavy ingredients, etc.
The larger the pre-fermented flour in a final recipe, the faster the dough will ferment and be ready to bake. And the reverse is true...
The smaller the amount of levain or yeast, the longer it takes to ferment. Various flours will react differently to long wet times, some may even fall apart before the yeast has populated the dough enough to raise it.
Me, Sometimes I need a loaf quickly and there are other times I want a dough to ferment very slowly. "A long wet time," I call it. I do that especially for whole flours for as long as I dare. The amounts and influencing variables can be manipulated by you. Good to keep notes as you play. :)
sorry, I didn't see the 1100g of flour... thought I read 1000... refiguring...
playing with the 1,2,3 sourdough take 1100g flour and add 770g water (70% hydration) or 1870 divided by 6 = 312g Now that is a stupid number... Let's round up or down...
Starter/Levain 310g 155g of flour and 155g water. plus 20g starter
water 620g (makes a 70% hydration dough ... may want to hold back 60g or add more depending on flour type)
flour 945g rounded up to make 1100g total flour
salt 22g is 2% on total flour 1.8% is 19.8g
total dough weight is 1882g or two good sized loaves.
I am reading it as you want to do this:
- use X amount of 100% mother starter, with Y amount of flour / water for a levain, which will ferment for 12 hours at room temperature before being used in the dough mix
What you aren't telling us is what schedule that you want for the fermenting / proofing of the actual final dough (which is 1100g flour, but you also haven't said what hydration and whether there are any additions).
The amount of "mother starter" in the levain will vary depending on how much pre-fermented flour is needed for the desired schedule on the final dough.
Perhaps this post and the linked table will help you (just be sure to read through all of the comments, as there is more explanation in the comments beyond the initial post):
http://www.thefreshloaf.com/node/5381/sourdough-rise-time-table
http://www.wraithnj.com/breadpics/rise_time_table/bread_model_bwraith.htm
Also, be aware that these are just a very rough general guideline, and will vary based on your own flour, kitchen conditions, weather, and the mood of the dough pixies...