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Here are 3 calculation tables for Nancy Silverton's 145% White Starter from her book "Breads from the La Brea Bakery."

I created these for anyone who wants to convert one of Nancy's formulas to baker's percentages. It's no more difficult than any other conversion until you realize her starter is a 145% hydration that's refreshed as 52.21% starter : 28.32% water : 19.47% flour.

Using these tables, you can determine the amount (in grams) of flour and water required when one of her recipes, like the Olive Bread, calls for 12 1/2 ounces of white starter.

As an example, let's make 12 1/2 ounces of white starter amount in 3 builds.

Find the 3-BUILD TABLE (the last table). Then find 12 1/2 ounces in the leftmost column. Then just follow the instructions from left to right.

To make 12 1/2 ounces in 3 builds, the first build is 50:27:19 (all grams) of starter:water:flour. The second build is 97:52:36 (where 97 is the total starter from build 1). The third build is 185:100:69 (where 185 is the total starter from build 2). This builds a total of 354 grams of 145% white starter. 354 grams = 12 1/2 ounces.

Note. Nancy's mother starter is also 145%. If your mother culture is not, you'll have to convert.

FILES.

Here's the Excel spreadsheet containing all three build tables.

Here are PDF files for each build.

Here are image (.png) files:

TABLES.

1-STAGE BUILD
    BUILD 1/1
WHITE STARTER NEEDED [ounces]? WHITE STARTER NEEDED [grams]? MOTHER STARTER [g] + WATER [g] + FLOUR [g]
1/4 7 3.7 2.0 1.4
1/2 14 7.4 4.0 2.8
3/4 21 11.1 6.0 4.1
1 28 14.8 8.0 5.5
1 1/4 35 18.5 10.0 6.9
1 1/2 43 22.2 12.0 8.3
1 3/4 50 25.9 14.1 9.7
2 57 30 16 11
2 1/4 64 33 18 12
2 1/2 71 37 20 14
2 3/4 78 41 22 15
3 85 44 24 17
3 1/4 92 48 26 18
3 1/2 99 52 28 19
3 3/4 106 56 30 21
4 113 59 32 22
4 1/4 120 63 34 23
4 1/2 128 67 36 25
4 3/4 135 70 38 26
5 142 74 40 28
5 1/4 149 78 42 29
5 1/2 156 81 44 30
5 3/4 163 85 46 32
6 170 89 48 33
6 1/4 177 93 50 34
6 1/2 184 96 52 36
6 3/4 191 100 54 37
7 198 104 56 39
7 1/4 206 107 58 40
7 1/2 213 111 60 41
7 3/4 220 115 62 43
8 227 118 64 44
8 1/4 234 122 66 46
8 1/2 241 126 68 47
8 3/4 248 130 70 48
9 255 133 72 50
9 1/4 262 137 74 51
9 1/2 269 141 76 52
9 3/4 276 144 78 54
10 283 148 80 55
10 1/4 291 152 82 57
10 1/2 298 155 84 58
10 3/4 305 159 86 59
11 312 163 88 61
11 1/4 319 167 90 62
11 1/2 326 170 92 63
11 3/4 333 174 94 65
12 340 178 96 66
12 1/4 347 181 98 68
12 1/2 354 185 100 69
12 3/4 361 189 102 70
13 369 192 104 72
13 1/4 376 196 106 73
13 1/2 383 200 108 75
13 3/4 390 204 110 76
14 397 207 112 77
14 1/4 404 211 114 79
14 1/2 411 215 116 80
14 3/4 418 218 118 81
15 425 222 120 83
15 1/4 432 226 122 84
15 1/2 439 229 124 86
15 3/4 447 233 126 87
16 454 237 128 88
16 1/4 461 241 130 90
16 1/2 468 244 132 91
16 3/4 475 248 134 92
17 482 252 136 94
17 1/4 489 255 138 95
17 1/2 496 259 141 97
17 3/4 503 263 143 98
18 510 266 145 99
18 1/4 517 270 147 101
18 1/2 524 274 149 102
18 3/4 532 278 151 103
19 539 281 153 105
19 1/4 546 285 155 106
19 1/2 553 289 157 108
19 3/4 560 292 159 109
20 567 296 161 110
20 1/4 574 300 163 112
20 1/2 581 303 165 113
20 3/4 588 307 167 115
21 595 311 169 116
21 1/4 602 315 171 117
21 1/2 610 318 173 119
21 3/4 617 322 175 120
22 624 326 177 121
22 1/4 631 329 179 123
22 1/2 638 333 181 124
22 3/4 645 337 183 126
23 652 340 185 127
23 1/4 659 344 187 128
23 1/2 666 348 189 130
23 3/4 673 352 191 131
24 680 355 193 132
24 1/4 687 359 195 134
24 1/2 695 363 197 135
24 3/4 702 366 199 137
25 709 370 201 138
25 1/4 716 374 203 139
25 1/2 723 377 205 141
25 3/4 730 381 207 142
26 737 385 209 144
26 1/4 744 389 211 145
26 1/2 751 392 213 146
26 3/4 758 396 215 148
27 765 400 217 149
27 1/4 773 403 219 150
27 1/2 780 407 221 152
27 3/4 787 411 223 153
28 794 414 225 155
28 1/4 801 418 227 156
28 1/2 808 422 229 157
28 3/4 815 426 231 159
29 822 429 233 160
29 1/4 829 433 235 161
29 1/2 836 437 237 163
29 3/4 843 440 239 164
30 850 444 241 166
30 1/4 858 448 243 167
30 1/2 865 451 245 168
30 3/4 872 455 247 170
31 879 459 249 171
31 1/4 886 463 251 172
31 1/2 893 466 253 174
31 3/4 900 470 255 175
32 907 474 257 177
32 1/4 914 477 259 178
32 1/2 921 481 261 179
32 3/4 928 485 263 181
33 936 488 265 182
33 1/4 943 492 267 184
33 1/2 950 496 269 185
33 3/4 957 500 271 186
34 964 503 273 188
34 1/4 971 507 275 189
34 1/2 978 511 277 190
34 3/4 985 514 279 192
35 992 518 281 193
35 1/4 999 522 283 195
35 1/2 1006 525 285 196
35 3/4 1013 529 287 197
36 1021 533 289 199
36 1/4 1028 537 291 200
36 1/2 1035 540 293 201
36 3/4 1042 544 295 203
37 1049 548 297 204
37 1/4 1056 551 299 206
37 1/2 1063 555 301 207
37 3/4 1070 559 303 208
38 1077 562 305 210
38 1/4 1084 566 307 211
38 1/2 1091 570 309 213
38 3/4 1099 574 311 214
39 1106 577 313 215
39 1/4 1113 581 315 217
39 1/2 1120 585 317 218
39 3/4 1127 588 319 219
40 1134 592 321 221
40 1/4 1141 596 323 222
40 1/2 1148 599 325 224
40 3/4 1155 603 327 225
41 1162 607 329 226
41 1/4 1169 611 331 228
41 1/2 1177 614 333 229
41 3/4 1184 618 335 230
42 1191 622 337 232
42 1/4 1198 625 339 233
42 1/2 1205 629 341 235
42 3/4 1212 633 343 236
43 1219 636 345 237
43 1/4 1226 640 347 239
43 1/2 1233 644 349 240
43 3/4 1240 648 351 241
44 1247 651 353 243
44 1/4 1254 655 355 244
44 1/2 1262 659 357 246
44 3/4 1269 662 359 247
45 1276 666 361 248
45 1/4 1283 670 363 250
45 1/2 1290 673 365 251
45 3/4 1297 677 367 253
46 1304 681 369 254
46 1/4 1311 685 371 255
46 1/2 1318 688 373 257
46 3/4 1325 692 375 258
47 1332 696 377 259
47 1/4 1340 699 379 261
47 1/2 1347 703 381 262
47 3/4 1354 707 383 264
48 1361 710 385 265

 

2-STAGE BUILD
    BUILD 1/2 BUILD 2/2
WHITE STARTER NEEDED [ounces]? WHITE STARTER NEEDED [grams]? MOTHER STARTER [g] + WATER [g] + FLOUR [g] ALL OF BUILD 1/2 [g] + WATER [g] + FLOUR [g]
1/4 7 1.9 1.0 0.7 3.7 2.0 1.4
1/2 14 3.9 2.1 1.4 7.4 4.0 2.8
3/4 21 5.8 3.1 2.2 11.1 6.0 4.1
1 28 7.7 4.2 2.9 14.8 8.0 5.5
1 1/4 35 9.7 5.2 3.6 18.5 10.0 6.9
1 1/2 43 11.6 6.3 4.3 22.2 12.0 8.3
1 3/4 50 13.5 7.3 5.0 25.9 14.1 9.7
2 57 15 8 6 30 16 11
2 1/4 64 17 9 6 33 18 12
2 1/2 71 19 10 7 37 20 14
2 3/4 78 21 12 8 41 22 15
3 85 23 13 9 44 24 17
3 1/4 92 25 14 9 48 26 18
3 1/2 99 27 15 10 52 28 19
3 3/4 106 29 16 11 56 30 21
4 113 31 17 12 59 32 22
4 1/4 120 33 18 12 63 34 23
4 1/2 128 35 19 13 67 36 25
4 3/4 135 37 20 14 70 38 26
5 142 39 21 14 74 40 28
5 1/4 149 41 22 15 78 42 29
5 1/2 156 43 23 16 81 44 30
5 3/4 163 44 24 17 85 46 32
6 170 46 25 17 89 48 33
6 1/4 177 48 26 18 93 50 34
6 1/2 184 50 27 19 96 52 36
6 3/4 191 52 28 19 100 54 37
7 198 54 29 20 104 56 39
7 1/4 206 56 30 21 107 58 40
7 1/2 213 58 31 22 111 60 41
7 3/4 220 60 32 22 115 62 43
8 227 62 34 23 118 64 44
8 1/4 234 64 35 24 122 66 46
8 1/2 241 66 36 24 126 68 47
8 3/4 248 68 37 25 130 70 48
9 255 70 38 26 133 72 50
9 1/4 262 71 39 27 137 74 51
9 1/2 269 73 40 27 141 76 52
9 3/4 276 75 41 28 144 78 54
10 283 77 42 29 148 80 55
10 1/4 291 79 43 30 152 82 57
10 1/2 298 81 44 30 155 84 58
10 3/4 305 83 45 31 159 86 59
11 312 85 46 32 163 88 61
11 1/4 319 87 47 32 167 90 62
11 1/2 326 89 48 33 170 92 63
11 3/4 333 91 49 34 174 94 65
12 340 93 50 35 178 96 66
12 1/4 347 95 51 35 181 98 68
12 1/2 354 97 52 36 185 100 69
12 3/4 361 99 53 37 189 102 70
13 369 100 54 37 192 104 72
13 1/4 376 102 56 38 196 106 73
13 1/2 383 104 57 39 200 108 75
13 3/4 390 106 58 40 204 110 76
14 397 108 59 40 207 112 77
14 1/4 404 110 60 41 211 114 79
14 1/2 411 112 61 42 215 116 80
14 3/4 418 114 62 43 218 118 81
15 425 116 63 43 222 120 83
15 1/4 432 118 64 44 226 122 84
15 1/2 439 120 65 45 229 124 86
15 3/4 447 122 66 45 233 126 87
16 454 124 67 46 237 128 88
16 1/4 461 126 68 47 241 130 90
16 1/2 468 128 69 48 244 132 91
16 3/4 475 129 70 48 248 134 92
17 482 131 71 49 252 136 94
17 1/4 489 133 72 50 255 138 95
17 1/2 496 135 73 50 259 141 97
17 3/4 503 137 74 51 263 143 98
18 510 139 75 52 266 145 99
18 1/4 517 141 76 53 270 147 101
18 1/2 524 143 78 53 274 149 102
18 3/4 532 145 79 54 278 151 103
19 539 147 80 55 281 153 105
19 1/4 546 149 81 55 285 155 106
19 1/2 553 151 82 56 289 157 108
19 3/4 560 153 83 57 292 159 109
20 567 155 84 58 296 161 110
20 1/4 574 156 85 58 300 163 112
20 1/2 581 158 86 59 303 165 113
20 3/4 588 160 87 60 307 167 115
21 595 162 88 61 311 169 116
21 1/4 602 164 89 61 315 171 117
21 1/2 610 166 90 62 318 173 119
21 3/4 617 168 91 63 322 175 120
22 624 170 92 63 326 177 121
22 1/4 631 172 93 64 329 179 123
22 1/2 638 174 94 65 333 181 124
22 3/4 645 176 95 66 337 183 126
23 652 178 96 66 340 185 127
23 1/4 659 180 97 67 344 187 128
23 1/2 666 182 99 68 348 189 130
23 3/4 673 184 100 68 352 191 131
24 680 185 101 69 355 193 132
24 1/4 687 187 102 70 359 195 134
24 1/2 695 189 103 71 363 197 135
24 3/4 702 191 104 71 366 199 137
25 709 193 105 72 370 201 138
25 1/4 716 195 106 73 374 203 139
25 1/2 723 197 107 73 377 205 141
25 3/4 730 199 108 74 381 207 142
26 737 201 109 75 385 209 144
26 1/4 744 203 110 76 389 211 145
26 1/2 751 205 111 76 392 213 146
26 3/4 758 207 112 77 396 215 148
27 765 209 113 78 400 217 149
27 1/4 773 211 114 79 403 219 150
27 1/2 780 213 115 79 407 221 152
27 3/4 787 214 116 80 411 223 153
28 794 216 117 81 414 225 155
28 1/4 801 218 118 81 418 227 156
28 1/2 808 220 119 82 422 229 157
28 3/4 815 222 121 83 426 231 159
29 822 224 122 84 429 233 160
29 1/4 829 226 123 84 433 235 161
29 1/2 836 228 124 85 437 237 163
29 3/4 843 230 125 86 440 239 164
30 850 232 126 86 444 241 166
30 1/4 858 234 127 87 448 243 167
30 1/2 865 236 128 88 451 245 168
30 3/4 872 238 129 89 455 247 170
31 879 240 130 89 459 249 171
31 1/4 886 241 131 90 463 251 172
31 1/2 893 243 132 91 466 253 174
31 3/4 900 245 133 91 470 255 175
32 907 247 134 92 474 257 177
32 1/4 914 249 135 93 477 259 178
32 1/2 921 251 136 94 481 261 179
32 3/4 928 253 137 94 485 263 181
33 936 255 138 95 488 265 182
33 1/4 943 257 139 96 492 267 184
33 1/2 950 259 140 97 496 269 185
33 3/4 957 261 141 97 500 271 186
34 964 263 143 98 503 273 188
34 1/4 971 265 144 99 507 275 189
34 1/2 978 267 145 99 511 277 190
34 3/4 985 269 146 100 514 279 192
35 992 270 147 101 518 281 193
35 1/4 999 272 148 102 522 283 195
35 1/2 1006 274 149 102 525 285 196
35 3/4 1013 276 150 103 529 287 197
36 1021 278 151 104 533 289 199
36 1/4 1028 280 152 104 537 291 200
36 1/2 1035 282 153 105 540 293 201
36 3/4 1042 284 154 106 544 295 203
37 1049 286 155 107 548 297 204
37 1/4 1056 288 156 107 551 299 206
37 1/2 1063 290 157 108 555 301 207
37 3/4 1070 292 158 109 559 303 208
38 1077 294 159 110 562 305 210
38 1/4 1084 296 160 110 566 307 211
38 1/2 1091 298 161 111 570 309 213
38 3/4 1099 299 162 112 574 311 214
39 1106 301 163 112 577 313 215
39 1/4 1113 303 165 113 581 315 217
39 1/2 1120 305 166 114 585 317 218
39 3/4 1127 307 167 115 588 319 219
40 1134 309 168 115 592 321 221
40 1/4 1141 311 169 116 596 323 222
40 1/2 1148 313 170 117 599 325 224
40 3/4 1155 315 171 117 603 327 225
41 1162 317 172 118 607 329 226
41 1/4 1169 319 173 119 611 331 228
41 1/2 1177 321 174 120 614 333 229
41 3/4 1184 323 175 120 618 335 230
42 1191 325 176 121 622 337 232
42 1/4 1198 326 177 122 625 339 233
42 1/2 1205 328 178 122 629 341 235
42 3/4 1212 330 179 123 633 343 236
43 1219 332 180 124 636 345 237
43 1/4 1226 334 181 125 640 347 239
43 1/2 1233 336 182 125 644 349 240
43 3/4 1240 338 183 126 648 351 241
44 1247 340 184 127 651 353 243
44 1/4 1254 342 185 128 655 355 244
44 1/2 1262 344 187 128 659 357 246
44 3/4 1269 346 188 129 662 359 247
45 1276 348 189 130 666 361 248
45 1/4 1283 350 190 130 670 363 250
45 1/2 1290 352 191 131 673 365 251
45 3/4 1297 354 192 132 677 367 253
46 1304 355 193 133 681 369 254
46 1/4 1311 357 194 133 685 371 255
46 1/2 1318 359 195 134 688 373 257
46 3/4 1325 361 196 135 692 375 258
47 1332 363 197 135 696 377 259
47 1/4 1340 365 198 136 699 379 261
47 1/2 1347 367 199 137 703 381 262
47 3/4 1354 369 200 138 707 383 264
48 1361 371 201 138 710 385 265

 

3-STAGE BUILD
    BUILD 1/3 BUILD 2/3 BUILD 3/3
WHITE STARTER NEEDED [ounces]? WHITE STARTER NEEDED [grams]? MOTHER STARTER [g] + WATER [g] + FLOUR [g] ALL OF BUILD 1/3 [g] + WATER [g] + FLOUR [g] ALL OF BUILD 2/3 [g] + WATER [g] + FLOUR [g]
1/4 7 1.0 0.5 0.4 1.9 1.0 0.7 3.7 2.0 1.4
1/2 14 2.0 1.1 0.8 3.9 2.1 1.4 7.4 4.0 2.8
3/4 21 3.0 1.6 1.1 5.8 3.1 2.2 11.1 6.0 4.1
1 28 4.0 2.2 1.5 7.7 4.2 2.9 14.8 8.0 5.5
1 1/4 35 5.0 2.7 1.9 9.7 5.2 3.6 18.5 10.0 6.9
1 1/2 43 6.1 3.3 2.3 11.6 6.3 4.3 22.2 12.0 8.3
1 3/4 50 7.1 3.8 2.6 13.5 7.3 5.0 25.9 14.1 9.7
2 57 8 4 3 15 8 6 30 16 11
2 1/4 64 9 5 3 17 9 6 33 18 12
2 1/2 71 10 5 4 19 10 7 37 20 14
2 3/4 78 11 6 4 21 12 8 41 22 15
3 85 12 7 5 23 13 9 44 24 17
3 1/4 92 13 7 5 25 14 9 48 26 18
3 1/2 99 14 8 5 27 15 10 52 28 19
3 3/4 106 15 8 6 29 16 11 56 30 21
4 113 16 9 6 31 17 12 59 32 22
4 1/4 120 17 9 6 33 18 12 63 34 23
4 1/2 128 18 10 7 35 19 13 67 36 25
4 3/4 135 19 10 7 37 20 14 70 38 26
5 142 20 11 8 39 21 14 74 40 28
5 1/4 149 21 11 8 41 22 15 78 42 29
5 1/2 156 22 12 8 43 23 16 81 44 30
5 3/4 163 23 13 9 44 24 17 85 46 32
6 170 24 13 9 46 25 17 89 48 33
6 1/4 177 25 14 9 48 26 18 93 50 34
6 1/2 184 26 14 10 50 27 19 96 52 36
6 3/4 191 27 15 10 52 28 19 100 54 37
7 198 28 15 11 54 29 20 104 56 39
7 1/4 206 29 16 11 56 30 21 107 58 40
7 1/2 213 30 16 11 58 31 22 111 60 41
7 3/4 220 31 17 12 60 32 22 115 62 43
8 227 32 18 12 62 34 23 118 64 44
8 1/4 234 33 18 12 64 35 24 122 66 46
8 1/2 241 34 19 13 66 36 24 126 68 47
8 3/4 248 35 19 13 68 37 25 130 70 48
9 255 36 20 14 70 38 26 133 72 50
9 1/4 262 37 20 14 71 39 27 137 74 51
9 1/2 269 38 21 14 73 40 27 141 76 52
9 3/4 276 39 21 15 75 41 28 144 78 54
10 283 40 22 15 77 42 29 148 80 55
10 1/4 291 41 22 15 79 43 30 152 82 57
10 1/2 298 42 23 16 81 44 30 155 84 58
10 3/4 305 43 24 16 83 45 31 159 86 59
11 312 44 24 17 85 46 32 163 88 61
11 1/4 319 45 25 17 87 47 32 167 90 62
11 1/2 326 46 25 17 89 48 33 170 92 63
11 3/4 333 47 26 18 91 49 34 174 94 65
12 340 48 26 18 93 50 35 178 96 66
12 1/4 347 49 27 18 95 51 35 181 98 68
12 1/2 354 50 27 19 97 52 36 185 100 69
12 3/4 361 51 28 19 99 53 37 189 102 70
13 369 52 28 20 100 54 37 192 104 72
13 1/4 376 53 29 20 102 56 38 196 106 73
13 1/2 383 54 30 20 104 57 39 200 108 75
13 3/4 390 55 30 21 106 58 40 204 110 76
14 397 56 31 21 108 59 40 207 112 77
14 1/4 404 57 31 21 110 60 41 211 114 79
14 1/2 411 59 32 22 112 61 42 215 116 80
14 3/4 418 60 32 22 114 62 43 218 118 81
15 425 61 33 23 116 63 43 222 120 83
15 1/4 432 62 33 23 118 64 44 226 122 84
15 1/2 439 63 34 23 120 65 45 229 124 86
15 3/4 447 64 34 24 122 66 45 233 126 87
16 454 65 35 24 124 67 46 237 128 88
16 1/4 461 66 36 24 126 68 47 241 130 90
16 1/2 468 67 36 25 128 69 48 244 132 91
16 3/4 475 68 37 25 129 70 48 248 134 92
17 482 69 37 26 131 71 49 252 136 94
17 1/4 489 70 38 26 133 72 50 255 138 95
17 1/2 496 71 38 26 135 73 50 259 141 97
17 3/4 503 72 39 27 137 74 51 263 143 98
18 510 73 39 27 139 75 52 266 145 99
18 1/4 517 74 40 27 141 76 53 270 147 101
18 1/2 524 75 40 28 143 78 53 274 149 102
18 3/4 532 76 41 28 145 79 54 278 151 103
19 539 77 42 29 147 80 55 281 153 105
19 1/4 546 78 42 29 149 81 55 285 155 106
19 1/2 553 79 43 29 151 82 56 289 157 108
19 3/4 560 80 43 30 153 83 57 292 159 109
20 567 81 44 30 155 84 58 296 161 110
20 1/4 574 82 44 30 156 85 58 300 163 112
20 1/2 581 83 45 31 158 86 59 303 165 113
20 3/4 588 84 45 31 160 87 60 307 167 115
21 595 85 46 32 162 88 61 311 169 116
21 1/4 602 86 47 32 164 89 61 315 171 117
21 1/2 610 87 47 32 166 90 62 318 173 119
21 3/4 617 88 48 33 168 91 63 322 175 120
22 624 89 48 33 170 92 63 326 177 121
22 1/4 631 90 49 33 172 93 64 329 179 123
22 1/2 638 91 49 34 174 94 65 333 181 124
22 3/4 645 92 50 34 176 95 66 337 183 126
23 652 93 50 35 178 96 66 340 185 127
23 1/4 659 94 51 35 180 97 67 344 187 128
23 1/2 666 95 51 35 182 99 68 348 189 130
23 3/4 673 96 52 36 184 100 68 352 191 131
24 680 97 53 36 185 101 69 355 193 132
24 1/4 687 98 53 36 187 102 70 359 195 134
24 1/2 695 99 54 37 189 103 71 363 197 135
24 3/4 702 100 54 37 191 104 71 366 199 137
25 709 101 55 38 193 105 72 370 201 138
25 1/4 716 102 55 38 195 106 73 374 203 139
25 1/2 723 103 56 38 197 107 73 377 205 141
25 3/4 730 104 56 39 199 108 74 381 207 142
26 737 105 57 39 201 109 75 385 209 144
26 1/4 744 106 57 39 203 110 76 389 211 145
26 1/2 751 107 58 40 205 111 76 392 213 146
26 3/4 758 108 59 40 207 112 77 396 215 148
27 765 109 59 41 209 113 78 400 217 149
27 1/4 773 110 60 41 211 114 79 403 219 150
27 1/2 780 111 60 41 213 115 79 407 221 152
27 3/4 787 112 61 42 214 116 80 411 223 153
28 794 113 61 42 216 117 81 414 225 155
28 1/4 801 114 62 43 218 118 81 418 227 156
28 1/2 808 115 62 43 220 119 82 422 229 157
28 3/4 815 116 63 43 222 121 83 426 231 159
29 822 117 63 44 224 122 84 429 233 160
29 1/4 829 118 64 44 226 123 84 433 235 161
29 1/2 836 119 65 44 228 124 85 437 237 163
29 3/4 843 120 65 45 230 125 86 440 239 164
30 850 121 66 45 232 126 86 444 241 166
30 1/4 858 122 66 46 234 127 87 448 243 167
30 1/2 865 123 67 46 236 128 88 451 245 168
30 3/4 872 124 67 46 238 129 89 455 247 170
31 879 125 68 47 240 130 89 459 249 171
31 1/4 886 126 68 47 241 131 90 463 251 172
31 1/2 893 127 69 47 243 132 91 466 253 174
31 3/4 900 128 69 48 245 133 91 470 255 175
32 907 129 70 48 247 134 92 474 257 177
32 1/4 914 130 71 49 249 135 93 477 259 178
32 1/2 921 131 71 49 251 136 94 481 261 179
32 3/4 928 132 72 49 253 137 94 485 263 181
33 936 133 72 50 255 138 95 488 265 182
33 1/4 943 134 73 50 257 139 96 492 267 184
33 1/2 950 135 73 50 259 140 97 496 269 185
33 3/4 957 136 74 51 261 141 97 500 271 186
34 964 137 74 51 263 143 98 503 273 188
34 1/4 971 138 75 52 265 144 99 507 275 189
34 1/2 978 139 76 52 267 145 99 511 277 190
34 3/4 985 140 76 52 269 146 100 514 279 192
35 992 141 77 53 270 147 101 518 281 193
35 1/4 999 142 77 53 272 148 102 522 283 195
35 1/2 1006 143 78 53 274 149 102 525 285 196
35 3/4 1013 144 78 54 276 150 103 529 287 197
36 1021 145 79 54 278 151 104 533 289 199
36 1/4 1028 146 79 55 280 152 104 537 291 200
36 1/2 1035 147 80 55 282 153 105 540 293 201
36 3/4 1042 148 80 55 284 154 106 544 295 203
37 1049 149 81 56 286 155 107 548 297 204
37 1/4 1056 150 82 56 288 156 107 551 299 206
37 1/2 1063 151 82 56 290 157 108 555 301 207
37 3/4 1070 152 83 57 292 158 109 559 303 208
38 1077 153 83 57 294 159 110 562 305 210
38 1/4 1084 154 84 58 296 160 110 566 307 211
38 1/2 1091 155 84 58 298 161 111 570 309 213
38 3/4 1099 156 85 58 299 162 112 574 311 214
39 1106 157 85 59 301 163 112 577 313 215
39 1/4 1113 158 86 59 303 165 113 581 315 217
39 1/2 1120 159 86 59 305 166 114 585 317 218
39 3/4 1127 160 87 60 307 167 115 588 319 219
40 1134 161 88 60 309 168 115 592 321 221
40 1/4 1141 162 88 61 311 169 116 596 323 222
40 1/2 1148 163 89 61 313 170 117 599 325 224
40 3/4 1155 164 89 61 315 171 117 603 327 225
41 1162 165 90 62 317 172 118 607 329 226
41 1/4 1169 166 90 62 319 173 119 611 331 228
41 1/2 1177 167 91 62 321 174 120 614 333 229
41 3/4 1184 168 91 63 323 175 120 618 335 230
42 1191 169 92 63 325 176 121 622 337 232
42 1/4 1198 170 92 64 326 177 122 625 339 233
42 1/2 1205 171 93 64 328 178 122 629 341 235
42 3/4 1212 172 94 64 330 179 123 633 343 236
43 1219 173 94 65 332 180 124 636 345 237
43 1/4 1226 174 95 65 334 181 125 640 347 239
43 1/2 1233 176 95 65 336 182 125 644 349 240
43 3/4 1240 177 96 66 338 183 126 648 351 241
44 1247 178 96 66 340 184 127 651 353 243
44 1/4 1254 179 97 67 342 185 128 655 355 244
44 1/2 1262 180 97 67 344 187 128 659 357 246
44 3/4 1269 181 98 67 346 188 129 662 359 247
45 1276 182 98 68 348 189 130 666 361 248
45 1/4 1283 183 99 68 350 190 130 670 363 250
45 1/2 1290 184 100 68 352 191 131 673 365 251
45 3/4 1297 185 100 69 354 192 132 677 367 253
46 1304 186 101 69 355 193 133 681 369 254
46 1/4 1311 187 101 70 357 194 133 685 371 255
46 1/2 1318 188 102 70 359 195 134 688 373 257
46 3/4 1325 189 102 70 361 196 135 692 375 258
47 1332 190 103 71 363 197 135 696 377 259
47 1/4 1340 191 103 71 365 198 136 699 379 261
47 1/2 1347 192 104 71 367 199 137 703 381 262
47 3/4 1354 193 105 72 369 200 138 707 383 264
48 1361 194 105 72 371 201 138 710 385 265
dabrownman's picture
dabrownman

For breakfast we had a nice YW Buckwheat Apple Pecan Pancake loose based on sweetbird's bread but using YW as leaven and milk to thin it out to pancake consistency.  Very nice!

 

Then for lunch we used a couple of left over SD and SD YW breads to make a grilled chicken and brie sandwich with lettuce, tomato, homemade Dijon, mayo sstrawberries, mango, a dill pickle and Pink Lady Apples.  Why are there no Brown Men apples I still wonder.

 

Connie.'s picture
Connie.

   Here's my first loaf to place on The Fresh Loaf, hope you enjoy it!                        
Today I’m baking with Flax seeds. I like the nutty taste of these tiny brown seeds and if only part is true about the benefits, Flax seeds are also amazingly healthy.I changed 6 things with this recipe:

  1. I used 100 grams more water because I soaked the flax seeds in boiling water and when cooled enough added the water too.
  2. I used rye flour and added whole wheat bran, instead of only rye flour.
  3. An autolyse of more than 3 hours in stead of the required 1 hour.
  4. After bulk fermentation I gently formed a kind of batard with the help of flour and dough cutter without pre-shape placed it directly in the floured banneton.
  5. I placed a wet towel (instead of a plastic bag) on top of the banneton and let the dough proof.
  6. I baked the loaf at approx. 230°C. My oven only heats from the bottom and to get a brown color on the bread it needs more heat. And it’s very difficult to adjust the temperature without a proper thermometer.
I will bake it this way again because the result is GREAT. The crumb is very soft and it smells nutty and is slightly sour, with a crusty crust.You find the recipe here 
varda's picture
varda

 

Some time ago, I attempted many times to follow Franko in making a high percentage durum loaf with low hydration and shaped by a simple fold - in fact an Altamura style bread.   I was never altogether satisfied with my progress, and finally set it aside and focused on other baking.    While I stopped trying to make an Altamura style loaf, that doesn't mean I stopped baking with durum - in fact my regular rotation (that sounds more formal than it is) includes medium percentage durum loaves like Hamelman's Semolina (p. 171 of Bread) and Sylvia's pugliese.   I think this regular baking has made me more comfortable with durum, and I stopped looking at it as a crazed and evil beast that required a lot of fuss and nonsense to get right.    That more relaxed attitude led me to throw together a loaf that I realized just in time for shaping had many of the characteristics of the Altamura style bread that I had tried so hard to master.   So I folded and proofed and baked and voila, the best Altamura style loaf that I've yet managed to produce.    There's a lesson in here somewhere but I'm not entirely sure what it is.

I used an entirely passive method of dough development.    First I fed my regular starter with durum flour and water, and immediately refrigerated it for around 20 hours.   Then I mixed all ingredients until dough formed a shaggy mass for a couple minutes only, and then refrigerated for 24 hours.   Then I let warm on counter for around four hours,  then pressed out slightly (hardly at all) folded over and proofed for around 50 minutes, then baked for 20 minutes with steam and 35 minutes without at 400F.    I had no idea when I cut into it what to expect,   but here's what I got:

Altogether a happy result from a casual approach mostly forced by time constraints.     And yes it's tasty - the good taste of durum shines through.

Formula:

5/11/2012

 

 

 

 

 

 

 

 

 

 

 

Seed hydration

66%

 

 

 

 

KAAP

95%

 

 

 

 

Whole Rye

5%

 

 

 

 

 

 

 

 

 

 

 

 

5:00 PM

 

 

 

Seed

100

 

 

 

 

KAAP

57

 

 

57

36%

Whole Rye

3

 

 

3

2%

Durum

0

100

 

100

62%

Water

40

66

 

106

66%

 

 

 

 

266

2.7

5/12/2012

 

 

 

 

 

 

Final

Starter

Total

Percent

 

KAAP

 

57

57

9%

 

Whole Rye

 

3

3

0%

 

Durum

500

99

599

91%

 

Water

330

105

435

66%

 

Salt

12

 

12

1.8%

 

Starter

263

 

 

24%

 

 

 

 

1105

168%

 

Starter factor

1.0

 

 

 

 

 

GSnyde's picture
GSnyde

After last week’s delicious experiment, today I tried another version of Asiago Bread.  This time I used my San Francisco Country-er Sourdough (15% whole wheat and 15% dark rye).

The dough was very forgiving today.  After the first couple stretch and folds, we needed to go to the beach to see the Harbor Seal pups at low tide.   So I put the dough in the fridge for a couple hours.  While we were at the beach, I realized I’d forgotten to mix the cheese into the dough.  D’oh!  When we returned, I mixed in the cheese and gave it an extra hour of room temperature fermenting, then 90 minutes of proofing time.  Three 620 gram loaves fit too snugly on my stone, so they converged.

But for all the screw-ups, the loaves turned out very nicely.  Moist open crumb, crispy crust, and a wonderful sharp cheesy flavor.  I may use a higher percentage of cheese next time, or cut the pieces bigger.  I like gooey!

Once I have a formula I’m happy with, I’ll post the detailed formula.

And the seal pups came out nicely, too.

Glenn

dabrownman's picture
dabrownman

Using the same filling and frosting as the YW Cinnamon Rolls, you can make a nice banana bread cake by substituting your favorite banana bead recipe for the dough - and you might need some sprinkles too!  Much better than plain old banana bread and 3 times as fattening too :-)

Dabrownman’s Banana Bread or Cupcakes

 Preheat oven to 350 degrees.

 Dry Mix:

 1 ½ C plus 2 T flour

¼ tsp salt

1/8 tsp each ginger, cloves, allspice

1 tsp each cinnamon and nutmeg

1 tsp baking soda

¼ tsp baking powder

1 C chopped walnuts

1 C chopped chocolate chips

 Bourbon Fruit – add bourbon to below dried fruits in a Pyrex 1 cup measuring cup covered with plastic wrap.  Microwave on high for 30 seconds and set aside 15 minutes to plump up fruits.

 2 T bourbon

¼ C raisins or sultanas

¼ C dried cranberries

¼ C dried apricots cut into raisin size pieces

 Wet Mix:

 3 mashed up ripe bananas

1/8 cup sour cream

1 tsp vanilla

2 eggs

½ C vegetable oil

½ C each brown and white sugar

 Add ½ C sugar, ½ C brown sugar and Bourbon fruits to wet mix and stir until sugar is dissolved.  Mix the wet into the dry and stir 50 times with spatula until the flour is incorporated.

Quickly fill cupcake paper liners 3/4th full or put into PAM sprayed large bread loaf pan.

 Bake cupcakes for about 12-16 minutes until wooden toothpick comes out clean.  Loaves will take 45 minutes or more for wooden skewer to come out clean. 

 After 20 minutes remove from pans and let cool completely on wire racks.  Ice both with cream cheese vanilla icing and put sprinkles on each to decorate per the holiday or special occasion.  Makes about 21 cupcakes or 1 large bread loaf pan.

 Cream Cheese Frosting

 Ingredients

 1/2 C butter, softened

1 (8-oz.) package cream cheese, softened

1 (16-oz.) package powdered sugar

1 tsp vanilla extract

 Preparation

 Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended; stir in vanilla.

 Cut recipe in half for 20 Cupcakes or 9x13 sheet cake .

jennyloh's picture
jennyloh

So,  with my Rye starter on hand,  just made some Deli Rye bread,  its been quite active.  I decided to try my hand on this Olive Levain.  Why?  My son loves olive,  and I wanted to use the levain,  and there are some olives left in the fridge.The night before,  I build up the liquid levain.  Looking at my starter,  I had a little too much left.  Decided to up the amount from 34g to 100g.  Well,  in 4-5 hours,  my levain was bubbly,  I decided to put it overnight.  In the morning,  I mixed all the final dough ingredients together with the liquid levain. I didn't have whole wheat,  and instead I used rye.  I prefer the taste of rye actually.  And for the olives,  I didn't bother to measure it because I have only a half bottle left,  took them all out and drain it and cut into half.   Putting into my mixer,  set at speed 1,  mixed the dough and let it come together for about 5 minutes.  Then followed by moving to Speed 4,  mixed it up more and check the gluten development.  As this has more liquid than original recipe,  I had to let it mix longer, about 7 minutes.  Then threw in the olives that are cut into half, mixing at speed 1.  I've developed it pretty well to ensure that  the bread will rise nicely.  I used the window pane check.Putting into my container to let it rise,  I did a 1 stretch and fold after 1 hour. The levain was building the bread nicely.   Then I left to buy food for lunch,  by the time I got back 1.5 hours later ,  my cover of the container popped up! I quickly get into action by taking it out,  did a quick fold,  and cut into half and leave it to rest for about 20 mins.Shaping it into oval shape for both,  and left it to rise.  I decided not to retard as recommended by Hamelman as I wanted to bake it in time for lunch and to give it to my little Italian friend's mom.  Heating up the oven at 250 degree celsius,  for 1.5 hours.  The dough rose very nicely.  Steaming the oven with my hot lava stones,  I loaded the bread and sprayed water onto the bread.  First 10 mins was baked at 250 degree celsius,  and  adjusted the temperature to 230 degree celsius.  10 mins left and I turn the bread the other way to let it bake evenly.  The whole baking time is 45 mins.  The bread rose really nicely.  Taking them out,  there is that lovely crackling sound!  Love that it turned out fluffy and light!www.foodforthoughts.jlohcook.com

dabrownman's picture
dabrownman

This bake was meant to be a one day bread from start to finish that was still a tasty multi grain bread with soft white wheat, spelt, rye, WW, WWW and AP flours, 2 levains SD and YW, a WW berry scald, some fennel, anise and pumpkin seeds with ¼ tsp of ground cumin.  It has a 4 hour autolyse while the levains are being built, a short 1 hr fermentation and then final proof in a floured basket that took almost 3 hours.  It was a lovely looking bread since I didn't use a cloth for this basket.  The crust is crunchy crisp and nicely browned but we will have to wait for it to cool to see how these 2 quick levains worked together.

The crumb came out moderately open, very moist due to the YW.  The taste and texture was very nice with the pumpkin seeds and WW scald.  The normal 3 day developed SD tang was not there but just a hint of sour to go along with the light anise, fennel and cumin taste.  Ummm.... the smell was devine.  Very nice bread overall.  Had it for breakfast toast this morning - great with butter and apple ginger jam on another slice.

Formula and method after the pix's.

Soft White Wheat, Spelt, Seeded SD YW Bread

 The SD and YW levains were built over 2 stages of 2 hours each.  During this 4 hour period the flour’s, cumin, malts, VWG and water were autolysed in the mixing bowl.  The WW berries were also scalded and reserved on the counter to soak for 4 hours until needed.

 At the 4 hour mark all of the ingredients were incorporated in the mixing bowl with the exception of the seeds and scald.  The dough was mixed for 9 minutes on KA 2 .  Then the remainder of the ingredients were added  and mixed on KA 2 for 1 minute.

The dough was placed into a plastic covered oiled bowl to rest for 15 minutes.  4 S&F’s were performed at 15 minute intervals on a floured work surface with the dough returned to the covered oiled bowl in between each S&F.

 Let rest for 1 hour then form into a boule and place in a floured basket to proof in a plastic bag for 2-3 hours until it doubles.

 Preheat oven at 500 F for 45 minutes with stone steam in place.  Overturn basket onto parchment on a peel.  Slash as desired and slide bread into the oven.  After 4 minutes turn down to450 F.  After 12 more minutes, remove steam and turn down oven to 425 F convection this time.  Turn boule 90 degrees every 5 minutes and  bake until temperature in the middle of the bread is 205 F.  Turn off oven and crack the door to allow the crust to crisp for 12 more minutes.  Remove bread from the oven and let cool on a wire rack.

Soft White Wheat, Spelt, Seeded SD YW Bread    
     
SD Starter     Build 1    Build 2    Total      %
SD Starter200204.26%
Rye200204.26%
WWW200204.26%
AP025255.32%
Water40105010.64%
Total1003513528.72%
     
YW Starter    Build 1   Build 2    Total      %
Yst Water400408.51%
Soft White400408.51%
AP 025255.32%
Water010102.13%
Total803511524.47%
     
Starters        %  
Flour14029.79%  
Water11023.40%  
Hydration78.57%0.00%  
Levain % of Total 25.64%  
     
Dough Flour         %  
Soft White Wheat7515.96%  
Spelt255.32%  
White WW306.38%  
Bread Flour10021.28%  
AP10021.28%  
Dough Flour33070.21%  
Salt71.49%  
Water23550.00%  
Dough Hydration71.21%   
     
Add - Ins    
1/4 tsp Cumin        %  
Honey71.49%  
Mashed Potato6814.47%  
Red Rye Malt20.43%  
White Rye Malt30.64%  
VW Gluten51.06%  
Pepitas357.45%  
3-Anise/ 5-Fennel81.70%  
Total12827.23%  
     
Scald       %  
Spelt255.32%  
     
Total Flour470   
Total Water345   
T. Dough Hydrat.73.40%   
     
Hydration w/ Adds79.69%   
Total Weight975  

 

 

Isand66's picture
Isand66

 

I've made similar bread with cheese and potatoes before, but this time I added  some Durum Semolina flour to the starter and I smoked a sweet Vidalia onion and some baby red potatoes as well.

I like to work with fairly high hydration doughs and this was no exception coming in at 75% hydration.

The resulting bread was an irresistible bread good enough to eat by itself.  I believe the corresponding photos speak for themselves.  If you like a nice moist bread oozing with a slightly spicy cheese and smoked onions then I highly recommend you give this one a try!

Starter

142 gms Bread Flour (KAF)

85 gms Durum Semolina (KAF)

71 gms Seed Starter (65% White Starter recently refreshed)

151.5 gms Water (90 degrees F.)

Final Dough Ingredients

425 gms Starter from above (Should be all of the starter)

113 gms Whole Wheat (I use King Arthur Flour)

226 gms Bread Flour from KAF

58 gms Organic Cracked Wheat

152 gms roasted or barbecued  Potatoes (I smashed them up and left the skin on for some added flavor)

80 gms Chipolte Cheddar Cheese (I cut the cheese into small cubes)

80 gms Smoked Sweet Style Onions (I smoked them on my barbecue, but feel free to roast them with some olive oil in a pan or your oven)

425 gms Luke warm water, 90 degrees Fahrenheit

18 gms Sea Salt

Directions

The night before, mix the starter ingredients together in a small bowl and let sit loosely covered for 9-10 hours at room temperature.  The starter should be nice and bubbly and should have at least doubled in volume.  Cover and place in refrigerator until ready to use for up to 2 days or use right away.

When ready for the main event, take the starter out of the refrigerator and let it rest for an hour to come up to room temperature.  In the bowl of your mixer break the starter up into 6-10 pieces and add the water.  Mix on low for a minute or less to break up the starter.  You may want to use your hand to make sure it is nice and foamy.  Next add the cracked wheat and then all of the flours.  Mix on low for 2 minutes and then let the dough rest for 15 to 25 minutes covered.

After the autolyse add the potatoes and salt mix on speed number 2 for 3 minutes.  Now add the onions which should be chopped up into small pieces and mix for 1 minute more until they are incorporated into the dough.

Remove dough to your lightly floured work surface and do about 10 stretch and folds with a dough scraper or your hands but keep them oiled or wet.  Form the dough into a ball and let it rest uncovered for 10 minutes.

Do a stretch and fold and form into a ball again and cover with a clean moist cloth or oiled plastic wrap.  Let it rest for another 10 - 15 minutes and then do another stretch and fold.  The dough should start to develop some gluten at this point.  Let it rest covered again.

Now flatten the dough out into a rough rectangle and add the cheese and form the dough into a ball.   Cover the dough ball again and let it rest.  After another 10 minutes do another stretch and fold and put into a lightly oiled bowl that has enough room so the dough can double overnight.

Let the dough sit at room temperature for 2 hours and then put in your refrigerator  for at least 12 hours or up to 3 days.

When ready to bake the bread, take it out of the refrigerator and let it sit at room temperature for 2 hours.  Now shape the dough as desired on a floured work surface being careful not to handle the dough too roughly so you don't de-gas it.

Place it in your bowl, banneton or shape into baguettes

.

Let it sit at room temperature for 2 hours covered with oiled plastic wrap or a wet cloth.

Pre-heat oven with baking stone (I use one on bottom and one on top shelf of my oven), to 500 degrees F.

Slash loaves as desired and place empty pan in bottom shelf of oven.

Pour 1 cup of boiling water into pan and place loaves into oven.

Lower oven to 450 Degrees and bake for 25 - 35 minutes until bread is golden brown and internal temperature reaches 200 degrees.  Leave the loaves in your oven with the door cracked for 5 minutes longer with the oven off.  After 5

minutes remove them from the oven and place on  your cooling rack.  Try to resist the temptation to cut into the bread until they have cooled sufficiently.

 

sharonk's picture
sharonk

Oven Baked Pancakes

One of my readers wrote to me about how she wanted a less oily pancake than what came out of the skillet. She tried baking them in the oven and had great results. I finally tried it and am happy to say it's an excellent option! The finished pancakes are much less oily and cook through really well. I can bake a whole tray in a lot less time than it takes to bake the same amount in a skillet or a stove top griddle.
I tried a few thicknesses of batter: thin, medium and thick. To thin out the batter I added a little water to the assembled batter. Try different thicknesses to see which you prefer.

Directions:

  • Use the recipe from my previous post with your choice of starter and last feeding flour.
  • Line a baking pan with parchment paper.
  • Spoon or scoop batter onto the paper.
  • Flatten into shape with the scoop or spoon.
  • Bake at 350 degrees for 8-15 minutes.


I flipped them at about 8 minutes but I'm not convinced flipping is necessary.  The pancakes in these photos are 100% teff using a teff starter and more teff flour for the last feeding.


Parchment paper in the pan
 
Pancake batter pressed into shape

 

    
Oven baked

These pancakes were easy to slice, toast
and use like an English Muffin

 

                                                                                                                 Teff pancakes, sliced, toasted with fermented mackerel.

 

www.glutenfreesourdough.com

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