November 13, 2013 - 11:38pm
how to make a 100% hydration starter?
Hi I think maybe this is a stupid question to ask but i do not know how to make a 100% hydration starter? can anyone give me advice?
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Hi I think maybe this is a stupid question to ask but i do not know how to make a 100% hydration starter? can anyone give me advice?
If you already have a starter, begin feeding it at 100% hydration. I personally do not keep a large volume of starter. When I refresh, I take 20 grams of water and 20 grams of my flour mixture, and then add 10 to 20 grams of my starter. As you keep doing that, no matter what hydration your original starter was, it will eventually move to 100% hydration.
Are you asking "how do I start a starter" or are you asking "how do I mix water and flour to achieve 100% hydration" ...?
These are 2 separate issues.
ahh... i am confused too . hhahaa. i saw some posting this http://www.thefreshloaf.com/node/19830/36-hours-sourdough-baguette-everything-i-know-one-bread and it require 100% hydration starter which i do not know what is it so i want to know what is tt. Sorry if my question sound confusing.
would be a sourdough culture starter fed with equal weights of water and flour.
The total weight of the starter would contain half its weight in water and the other half in flour. Water weight is divided by flour weight and multiplied by 100, to figure the % hydration
which u mean if i were to put 50 grams of flour i would have to put 50 grams of water to make the sourdough starter?
a sourdough culture. This starter takes about a week to two weeks to make.
Regardless of the method chosen, once the starter is full of yeast, it is fed equal weights of flour and water to be a 100% hydration starter and maintained regularly. There are a lot of recipes around here. If you are serious on learning what is going on in the starter read Debra Winks pineapple starter blogs (#1 and #2) Then put one together (one method like you just described) and be patient to let it grow.
Here is a link to my latest method that works well and won't take more than a week and one cup of flour. http://www.thefreshloaf.com/comment/256459#comment-256459