August 27, 2020 - 1:59am
Dough fermentation period v starter
Hi all
After never getting good oven-rise after 3 months of trying, I've decided it could be over proofing, all recipes differ in method times
If my 1:5:5 refreshed mature starter peaks after 4 hours shouldn't my dough mix take the same time using 25% of starter
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are you following an established/published formula (recipe), such as one of the major cookbook authors, or are you inventing your own formula?
4 hours with 25% seems reasonable in a warm environment.
For estimating bulk proof time of a wheat dough, at room temp, in hours, as a rule of thumb divide total flour amount by starter amount. So with 100% flour and for example 30% starter, it should roughly take about 3-3,5 hours.
Of course this changes with hydration, temperature, when using whole wheat or rye, dough mass etc. But it's enough for estimating and it's fairly accurate for "standard" sourdough breads (15-40% starter, 70-80% hydration).