The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Beginners corner: Todays Aim:

The Roadside Pie King's picture
The Roadside Pi...

Beginners corner: Todays Aim:

Todays aim:Convert a 100% hydration sourdough starter to a 50% hydration mother dough (Pasta Madre)What do we mean by 100% hydration?1. In bakers math the flour always represents 100%. A dough or starter having 100% hydration, has equal parts flour to water. (1:1 ratio)Example 20 Grams of mother dough at 100% hydration, contains, 10 Grams of flour and 10 Grams of water.2. What do we mean by 50% hydration?We now know that the flour always represents 100%. All other ingredients are compared in relation to the flour. (Ratio) so a mother dough of 50% hydration would have half as much water as flour. (2:1 ratio)Example: 30 Grams of mother dough, at 50% hydration contains, 20 grams of flour and 10 Grams of Water. (2:1 Ratio)Quiz: (Open book)In my original formula below, explain how in refresh #1 the 20 Grams of pasta madre, was converted from 100% hydration to 50% hydration.Good luck! 

DanAyo's picture
DanAyo

Will, where do you show the sd culture (seed)?

idaveindy's picture
idaveindy

seed = mother. 

The Roadside Pie King's picture
The Roadside Pi...

The mother (pasta madre) is the seed culture. Also known as a sourdough starter.