September 29, 2009 - 5:41pm
Glezer's Sourdough Semolina Question
Has anyone made Maggie Glezer's "Sourdough Semolina Bread" from her book, A Blessing of Bread? I am trying to make this but need help converting my sourdough starter for this formula.
The formula calls for firm starter refreshed 8-12 hrs prior, then using 30g starter with 80g water and 135g flour. I assume this is the same as using part of your regular sourdough starter and doing a build? If not, could you point me in the right direction?
I currently have an active starter that I feed weekly and refrigerate. I keep mine at about 80% hydration. How would I use this for her formula?
Any suggestions appreciated. Thanks!
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I believe Glezer has instructions for making a firm starter in the book. Look at the hydration level she prescribes. Refresh you starter at that level, then use it to make the intermediate starter ("final build" before mixing it with the dough).
David
Thanks David and Dan. I guess I should have clarified that I don't have Glezer's book, I just have the formula.
In any case, thanks. I appreciate the input. I will go ahead and use my starter and do one or two builds with it.
I've got some more studying to do for the baker's math and hydration calculations :-)