badjak
Guru
Huh?
Flour, water and ???
Sourdough starter
- Thread starter Barriehie
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Flour, water and ???
JAS_OH1
Forum GOD!
Starter.
Barriehie
Veteran
1 flour, 1 water, 1 ???
JAS_OH1
Forum GOD!
Starter.
JAS_OH1
Forum GOD!
Ok you two, lol. For the recipe I'm likely going to use, it calls for 90 grams of active starter, so yesterday I put 30g of starter, 30g of rye flour, and 30g of water in a jar and covered it with a coffee filter and a rubber band. I thought 1:1:1 was clear enough but...
I might actually bake today which is why I fed her last night.
I might actually bake today which is why I fed her last night.
Barriehie
Veteran
JAS_OH1
Forum GOD!
I've seen other people online use a smaller amount of starter with larger amounts of flour and water so I wanted to make it clear that I used equal amounts of each 1:1:1.
JAS_OH1
Forum GOD!
This guy does 20g of starter, 100g of flour and 100g of water.
Sourdough Starter Maintenance Routine | The Perfect Loaf
Sourdough Starter Maintenance Routine | The Perfect Loaf
badjak
Guru
Still 100 % hydration 
blades
Veteran
Back when I used to use keep sourdough starter I just left wet flour in the open air and let the yeast in the air get thinks going. it took while and several flour additions to get the stafter ripe enough for bread but after a few months it was really good. When I closed the gourmet store I brought the starter home and my wife disposed of it right away. So it goes with love and marriage.
JAS_OH1
Forum GOD!
You asked the above and I explained. I'm new to sourdough and all of the online resources I have read show it in 3 numbers separated by colons (like 1:1:1) with starter being one of the factors. I've actually never seen a starter in my reading that wasn't 100% hydration, only doughs and levains of varying hydration levels.
I found a recipe for bread dough that has the ingredients i want to use, so my only issue is converting the amount of quick oats to use vs. rolled oats, since quick oats are lighter in weight and more processed, and the recipe calls for rolled oats (and quick oats possibly will absorb more water). Quick oats is what I have on hand. I'm sure I'll figure it out, thanks!
badjak
Guru
I'll go through it and see if I can figure it out.
My starter is 65% hydration (100 gr flour, 65 gr water) as it works better for me and in my climate.
The 100 % starter is more standard (1:1).
You can feed it in a lot of different ways.
Lets take your proportion
100 flour, 100 water, 100 starter.
This will become active quicker than
100 flour, 100 water and 10 starter
The last one can take longer between feeding
So you got a choice here.
The terminology gets mixed up at times.
I use starter & mother for the same thing.
This may not be totally correct
Levain is the activated "mother/starter" for the bread you are baking. So the mix you use.
Now its time to look at the recipe you want to use
My starter is 65% hydration (100 gr flour, 65 gr water) as it works better for me and in my climate.
The 100 % starter is more standard (1:1).
You can feed it in a lot of different ways.
Lets take your proportion
100 flour, 100 water, 100 starter.
This will become active quicker than
100 flour, 100 water and 10 starter
The last one can take longer between feeding
So you got a choice here.
The terminology gets mixed up at times.
I use starter & mother for the same thing.
This may not be totally correct
Levain is the activated "mother/starter" for the bread you are baking. So the mix you use.
Now its time to look at the recipe you want to use
JAS_OH1
Forum GOD!
Yes, I had read the same as you provided. I've made levains several times before.I'll go through it and see if I can figure it out.
My starter is 65% hydration (100 gr flour, 65 gr water) as it works better for me and in my climate.
The 100 % starter is more standard (1:1).
You can feed it in a lot of different ways.
Lets take your proportion
100 flour, 100 water, 100 starter.
This will become active quicker than
100 flour, 100 water and 10 starter
The last one can take longer between feeding
So you got a choice here.
The terminology gets mixed up at times.
I use starter & mother for the same thing.
This may not be totally correct
Levain is the activated "mother/starter" for the bread you are baking. So the mix you use.
Now its time to look at the recipe you want to use
The recipe is on a previous page. I'll go back and get it and move it here:
JAS_OH1
Forum GOD!
My only issue, like I posted earlier, is how much quick oats to sub for rolled oats and if the liquid will need to be adjusted.
badjak
Guru
So ingredients
90 g rye starter (she doesnt specify, lets assume 100% hydration - 45 g rye flour/45 g water)
45 g oats
90 g whole wheat
270 bread
315 water
Total water 45 + 315
Oats want 100% hydration so you need 45 g water for them alone.
Remaining 405 other flours and 315 water - gives 78% hydration.
Its what the recipe also states.
78% gives a wet dough and can be difficult to work with, but is doable
Total of flours incl oats is 450 gr.
General rule is 2% salt which is 9 gr.
She uses 11 gr. It's fine, you can go up to 2.5%, but personally I would lower it to 9.
Basicaly, go ahead and bake
90 g rye starter (she doesnt specify, lets assume 100% hydration - 45 g rye flour/45 g water)
45 g oats
90 g whole wheat
270 bread
315 water
Total water 45 + 315
Oats want 100% hydration so you need 45 g water for them alone.
Remaining 405 other flours and 315 water - gives 78% hydration.
Its what the recipe also states.
78% gives a wet dough and can be difficult to work with, but is doable
Total of flours incl oats is 450 gr.
General rule is 2% salt which is 9 gr.
She uses 11 gr. It's fine, you can go up to 2.5%, but personally I would lower it to 9.
Basicaly, go ahead and bake