The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Starter and hydration

Mark_D_Be's picture

Starter and hydration

Hi all. This is my first post on this forum but I've been baking bread for awhile - especially given that I'm working from home a lot more. I have a starter that is very robust and I keep it at 100% hydration. My question is how do I incorporate the water in the starter as part of the hydration ratio? I generally aim for 70% hydration by weight and I use 12% starter. I use the over night fermentation method but I continue to end up with an unruly dough that wants to resist shaping for proofing. 


Any thoughts?




rgreenberg2000's picture

Let's say your final dough mix has 1000g flour.

1000g flour in dough

120g starter (your 12% - 60g water/60g flour)

Total Flour = 1060

70% hydration = 742g water

Water to add to dough mix = 742 - 60 (water in starter) = 682g

That's how I do it, anyway. :)  .....and don't forget the salt! :)


Mark_D_Be's picture

Thanks Rich. Hopefully my dough won't be so rebellious.