Percentage of sourdough starter?
Hi, I'd just like a little guidance on the percentage of sourdough starter in a recipe. I am developing a sandwich loaf recipe, but with sourdough, to reduce my reliance on store bought commercial yeast. However, I am a novice at sourdough.
So what I'm asking is a rough percentage of starter for my recipe. My total flour amount is 200g. I was thinking around 30%, but went and saw Txfarmer's marvelous loaves, and noticed she only put 13g starter in her formula.
My other query is how to incorporate the starter. Do I use all of the starter in a preferment, or should I add a little starter in the preferment and add the rest later? Of course, I know this depends on the amount. I would also like a little guidance on the preferment: depending on the amount of starter, do you think I should do a cold rise or one at room temp, and for how long? And as I stated above, how do I add the starter?
I'm sorry if this sounds confusing, but it's rather hard to explain <(O~O")>. Anyways, I realize I may be asking too much. Sorry! Thanks, I'd really appreciate it if you could answer.
I would say about 30 to 55% starter (based on flour weight). True, others may use less, but that is where I would start. Then experiment to see which gives the flavor you desire. I would add all the starter to the preferment.
If you want to increase the acid in the loaf then do your bulk fermentation (and maybe your final fermentation) in the refrigerator. For a milder flavor, let the risings be at 75 to 85°F. The time depends upon the activity of the yeast and lactobacteria. Judge the time by the rising not by the clock. Double in volume is a good rule of thumb. Also you can judge by the two finger indentation test.
Good luck. I hope this will give you a start.
Ford
Thanks for your input.
How about starting with a recipe that already uses starter instead of yeast, then modify that one to your liking. Here is one that you can take a look at
A great white (with some WW snuck in) sandwich loaf converted to sourdough fermentations
However, the measurements are quite confusing. Thanks for pointing me towards that recipe.
(or sponge, preferment made from the starter) together based on what I am trying to accomplish and how much time I have to work with to get the bread done on time. Generally speaking the more time it takes to make the bread the more flavor it will have. Retarding the dough also slows things down in the cold so this too extends the time and helped develop the flavor as Ford mentioned. The less starter and resulting less preferment used in a loaf will also extend the time it takes to make a loaf of bread because you aren't inoculating the dough with as much yeast and LAB.
I like to do a 12 hour preferment builds that consists if (3) 4 hour stages where each feeding, without throwing anything away, the amount of flour and water used is double the previous one and the preferment is allowed to doubles in volume after the 3rd feeding when it is at full strength at 12 hours and ready to go.
If have lot of time to make the most flavorful loaf I can and plan on an 18 hour retard of the dough in the fridge, I will shoot for the finished 100% hydration preferment to be 10% of the final flour and water weight. If the total is 800g I would shoot for 80 g of preferment or 10% of the total. If I am doing a 12 hour retard I might use 15% for the preferment amount and if I only have 8 hours available for a retard then I would use 20%. But sometimes time is not on your side and you need a loaf of bread faster but still has good flavor. A 4 hour retard might use 25% for the preferment amount and id there is no time ti retard the dough then I would use 30% to get the most flavor I can in as short of time as possible.
I keep my rye starter at 66% hydration in the fridge and here is a chart of the various seed and preferment amounts I use to make SD bread that has 800 g of flout and water in it -depending on the time i have to get the bread done.
So you can tailor the preferment to match the time you have on hand. If you keep a liquid white starter in large amounts like Tartine or FWSY you just need to use the amounts in the total column depending on how much time you have tto get the bread done.
These are pretty good rules of thumb are are easily modified to suit your whim and fancy. The last couple of bakes we have used 10 g of seed (not on the chart) and 20% for preferment of the total flour and water weight and used a 12 hour retard. Worked great so you can see there is quite a bit of latitude. But less preferment means longer and mare means shorter.
Hopes this helps and Happy baking,
Thanks for the info, very helpful!