1.2.3, An Easy Formula for Sourdough Bread
I'm Flo Makanai, French "author" of the (in French, sorry...) blog Makanai (http://makanaibio.com/ ). I love bread baking, especially sourdough baking, and I've been doing it for about 15 years.
As I always have many obligations other than baking bread (who does'nt?!) AND lots of sourdough to use (I hate throwing it away once it has reached maturity), I eventually came to "invent" a formula that works for me in France (Janedo from http://aulevain.fr/ , whom you certainly know, has also tested that formula and it works for her too).
Here it is:
I weigh the liquid (100%) mature sourdough I have on my counter. It gives me a weight which I shall call weight 1.
I then multiply "weight 1" by 2 to obtain the quantity of liquid (water, rice milk, milk...) I'll need. So the liquid will weigh twice as much as the sourdough.
Then, I multiply "weight 1" by 3 to obtain the quantity of flour(s) (always organic for me) that I'll need. So the flour(s) will weigh 3 times the sourdough.
I mix those 3 ingredients, I let the dough rest 30 minutes and then I knead my dough, adding 1.8% to 2% of the flour(s) weight of salt.
So "1" = sourdough weight
"2" = liquid weight, which is "1"x2
and "3" = flour(s) weight, which is "1" x3
Example : with 125g sourdough, I'll bake bread with 250g liquid and 375g flour + 6 to 7g salt
The reason I'm writing today on TFL is that I wonder if that formula works in the States, where flours are so different from the ones we have in France. Is anyone interested in trying and then posting a comment on TFL? That would be interesting.
I posted this formula (in French, but you can use the Google translator, even if the result is quite ... unusual!) on Makanaibio yesterday (here: http://www.makanaibio.com/2008/10/123-pain-au-levain-une-formule-qui.html ), if you can read French or if you'd like to see a few pictures of some of my breads.
(And please excuse my english, I certainly made mistakes I'm not even aware of...)
I hope to read you soon!