The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

is there a rule for starter to flour?

sjm1027's picture
sjm1027

is there a rule for starter to flour?

I am seeing sourdough recipes that call for the following:

50g of starter to 500g of flour

100g starter to 500g flour

400g starter to 700g flour and so on...

Is there a rule of thumb to go buy? How does one decide on what the ratio is?

 

Thanks

Danni3ll3's picture
Danni3ll3

basically on how fast you want dough to ferment and taste. Personally, I tend to stick around 10 -13 percent of preferment flour (that is the amount of flour that goes into the levain divided by the total amount of flour including the flour in the levain) because I like to proof my loaves in the fridge so I want slow moving dough at that point. If I use too much levain, my dough will ferment more quickly and I risk having it overproof before I can get it into the oven. 

MontBaybaker's picture
MontBaybaker

I've wondered that myself but hadn't gotten around to researching.  It's fun trying all the wonderful recipes here;  the bookmarks increase faster than I can bake.

 

sjm1027's picture
sjm1027

Thank you