nata_zvezda
I was very carried away with sourdough bread. I shoveled a lot of information on the Internet. I was not so much interested in ready-made recipes, but in the principles of sourdough bread baking. No matter how much I asked the bakers, I could not get intelligible answers to the question about the proportions of sourdough to flour.
Came across Andrey's website rus brot
And so I wrote out instructions for myself and put them in a prominent place.

Flour 100% (alternative 15-17% in it,)
Flour in sourdough 10-20% (optimally 15%, fermentation 2.5-3.5 hours, proofing 1.5-2 hours)
Water 65-70% (medium dough)
Sugar 5%
Oil 5% (water reduction)
Salt 1.5 - 2.5% (optimally 2%)
Additives 10-20% (nuts, candied fruits, seeds, sun-dried berries, fruits, etc.)

Based on these ratios, you can make bread recipes.

And again, I was interested in the question of the time for refreshing the leaven in order to prepare the leaven for a certain time. Sometimes it is necessary to refresh during the day, and when to put it on at night.

He also found a formula for refreshing the leaven. Using it, I calculated the proportions and made a plate.

Sourdough bread composition and sourdough refreshing time

I am still learning how to bake bread, but I have mastered refreshment and this table helps me a lot. For reference on the table, I use 1 * 11 * 11 for 24 hours, once a day. That is, I take, for example, 2 g of sourdough and add 22 g of flour and water each.
For example, if you need to put a dough at 14 o'clock from 200 g of sourdough, then the night before I put the first refreshment at 16 o'clock at 6 o'clock 6 g of sourdough with 12 g of water and 12 g of flour. At 22 o'clock, a refreshed starter culture in 30 g with 90 g of water and 90 g of flour for 8 hours. At 6 o'clock in the morning, we have a refreshed leaven ready for making a dough for bread. In the same way, you can do a three-fold refreshment and sleep more completely at night.
But with a different baking moisture content of the leaven, the recalculation will be slightly different in the ratio of flour and water. In this case, I advise you to be guided by the recalculation on the website of Bread Mills from Elena
Perhaps you do not need this information, then let the moderator delete it.
Good luck to you bakers.

Palych
Quote: nata_zvezda
for example, 2 g of sourdough and add 22 g each of flour and water.
Are grams and parts (volumes) the same thing?
nata_zvezda
The parts are on their own. Grams by themselves. In this case, which you indicated, add 11 parts of flour and water to 1 part of the leaven. Simple math. Refreshing will occur in 24 hours (+ -) depending on the temperature. At 20 degrees the climb may be slower, at 28 degrees faster.
I take 2-3 g of sourdough. In order not to produce it. And so the surplus is obtained, once a week I bake pancakes or pancakes with surplus sourdough.
Newbie
Useful information
but here both the ambient temperature must be taken into account, and the nature of the sourdough itself - today it is violent, and tomorrow it may be lazy, so you still have to keep an eye on it.

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