Water to flour ratio for sourdough starter

In this case we add the flour weight on its own the water as given in the recipe 300g and our starter 100g. Set it back in its warm spot for 12 hours.

In your case then the recipe would be 180g starter at 100 hydration 410g flour 230g water and 10g salt.

Water to flour ratio for sourdough starter. So to feed your starter equal amts of flour and water would require 2 cups of flour to 1 cup of water exactly what you discovered would make your starter double. My cup of flour seems to weigh anywhere between 120 and 144 gms so it is always best to just use a scale. The recipe I used months ago to start growing a sourdough starter said to take 50 for baking and top-up that 50 with fresh flour water.

So its sourdoughflourwater ratio was basically 211. Yours is about 151010. While 111 ratio is the minimum feeding ratio used for making a sourdough starter there are other common ratios used.

Some people use a 122 133 or 144 or even higher ratio. No matter what ratio they use the numbers all represent the amount of starter by weight that is being fed by the weight of water and flour feedings. For the 133 feeding you would give your starter 30 grams of flour and 30 grams of water resulting in 70 grams of total starter.

How Much Starter to Keep and Feed These are just example amounts. In this case we add the flour weight on its own the water as given in the recipe 300g and our starter 100g. If we enter 50 hydration for the starter the calculator will work out for you that your total water is 325g the total flour is 575g and the hydration is 57.

We can now add water until we get to the required hydration of 63 and see we need to adjust the recipe to add 339g of water. After you have removed half of the starter add the same amounts of water and flour as you did earlier. 14 cup of water 50 grams 12 cup of flour 50-60grams.

Feed every 24 hours in a ratio of 111 60 g starter 60 g flour 60 g water. You will find that the starter grows more and more and develops a lot of bubbles every day. Once you find that your starter doubles in 12 hours increase the feeding to twice a day and feed every 12 hours.

Maintain this feeding schedule and ratio for 2-5 days. Store at room temperature. They are different percentages.

50g of starter is just 10 in relation to the flour in a recipe with 500g of flour like this one. Whereas 200g of starter is 40 in relation to the flour in a recipe with 500g of flour. Using Less Starter To STOP Over Fermenting Your Sourdough.

The all-purpose sample seemed the runniest and most proteolytic indicating it might be time to feed a higher ratio of flour and water to the starter to keep the sample from fermenting too quickly. All samples were doubling reliably. Given the consistency in height gain over the last two days following this schedule this was a good time to increase the feeding ratio to 122.

Thats 100 grams of water for every 100 grams of flour and 100 grams of old starter. If more water is used you may have something thats too gloopy and unable to hold gas. This starter might work great as a leavin but in the float test it will just break down into the water and sink.

Discard all but 75 g of the culture. Feed this with 75 g water 25 g rye flour and 50 g white flour 13 c. Water 5 teaspoons rye flour and 13 c.

Set it back in its warm spot for 12 hours. If you have 40 g of starter feed it with 40 g flour 40 g water. If you have 90 g of starter feed it with 90 g four 90 g water.

Let Rise Until Bubbly Active Double in Size 2-12 hrs Place your starter in a warm spot to rise and activate ideally 75-80 F. Blend 300 g spelt four 300g rye flour 400 ml water 3TBS sourdough starter and let proof for 8-10h till the dough has almost doubled. Now knead in abt 250 - 300 g rye spelt flour add 1TBS salt 1TBS caraway corriander fennel seed all optional.

Form dough it should be able to maintain form on its own and let sit for 2-3 h. Remove sourdough starter from fridge bring to room temperature and feed. I feed a 111 ratio for my artisan sourdough bread recipe.

For example feed 100 grams sourdough starter 100 grams water 100 grams all purpose organic flour. Cover the starter and allow to double in volume after feeding. If you feed your 12 cup of starter with 1 cup flour and 14 cup water the starter will be at 50 hydration.

Using Thicker Starter Why Use a Thicker Starter with Lower Hydration. For recipes that call only for sourdough starter and no additional flour sometimes a thicker starter is beneficial. My rule of thumb for converting recipes from yeasted to sourdough using a 100 hydration starter is to substitute 180g of freshly activated starter for the yeast and adjust the recipe amounts of flour and water to suit.

In your case then the recipe would be 180g starter at 100 hydration 410g flour 230g water and 10g salt. The basic starter recipe calls for equal amounts of water and flour by weight 50g. The reason is 50g of something weights 50g all over the world where as 1 C of water could mean 2365 ml US 250 ml Metric 2273 ml CA or 2841 imp.

Similarly 1 C flour could vary from 100g to 140g.