Preparing to make my first sourdough bread.

Discussion in 'Pastries & Baking' started by kokopuffs, May 15, 2014.

  1. kokopuffs

    kokopuffs

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    I'm preparing to make my first loaf of sourdough in the next week or two and talk about the math in terms of bakers percentages for the three main ingredients: Levain, Flour and Water.

    The Math, here we go

    Final sourdough @ 75% hydration

    Starter 10-30% (EDIT) of final dough weight @ 100% hydration

    Final Dough = 1.75kg

    20% Levain =  350g   ===> 175g flour + 175g water (these two ingredients constitute the final Levain once it's been fed and refreshed)
     

    1000g flour - 175g flour   in the Levain = 825g  flour
    750g water - 175g water in the Levain = 575g water.

    Alright here are the final quantities for the ingredients of a SD at 75% hydration using a Levain at 100% hydration and that weighs 20% of the final dough's weight:

    350g Levain @100% hydration

    825g flour
    575g Water.
    ----------------

    1750g Total Weight
    ==============

     
     
    Last edited: May 15, 2014
  2. soesje

    soesje

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    so, what is your question/ what kinda help do you need.

    I did notice something though.

    you say your starter is @ 75% hydration.

    yet you describe 350 grams starter coming from 175 flour plus 175 grams water.

    this is a 100 % hydration starter in my book :) 
     
  3. kokopuffs

    kokopuffs

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    @Soesje:  take another look at my math.

    Final dough weight = 1.75kg with Final dough weight @ 75% hydration.
    Starter 10-30% of final dough weight
    Starter = 100% hydration
    In my recipe I'll use 20% starter = 350g with starter @ 100% hydration.
     
    Last edited: May 15, 2014
  4. soesje

    soesje

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    YEAH okay in this case you've got everything correct…..

    hope it turned out well!! we want pics :D
     
  5. kokopuffs

    kokopuffs

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    I'll show you!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!  In about a week or three.
     
  6. petemccracken

    petemccracken

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    Um, I believe the final product is 75% hydration (first line) and the starter is listed as 100% hydration (second line)
     
  7. ingyh

    ingyh

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    I have looked at your math. When calculating % in baking bread, the % is against the flour total not the final dough weight. So in your recipe - the final levain is 350/ 825 flour weight, which then = 42% not 20%. Then, depending what type of sourdough bread you wish to create, will dictate how much water to use. Again this is expressed as a % of the total flour in the dough recipe. Here is a simple artisan white sourdough recipe.

    Ingredients. Bakers%. Weight gms

    Bakers flour. 100. 1000
    Final levain. 50. 500
    Water. 63. 630
    Malt. 0.1. 1
    Yeast(dry). 1.25. 12.5
    Salt. 2. 20
    Fat. 10. 100
    Milk powder. 5. 50

    Total. 2313.5 gms

    Enough to make 3 loafs

    I have expressed this as 1kg of flour to show the calculation in easier terms, note the % are always expressed as a % of the total flour used. In this case the levain is 50% of the flour.
    The % are expressed this way to enable you to increase or decrease the recipe by adjusting the flour weight first, then adding the other ingredients as a % of the flour.

    Hope that helps
     
    Last edited: May 25, 2014
  8. kokopuffs

    kokopuffs

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    @Ingyh:  here's another formula for a 500g dough and I know baker's percentages.  Working backwards we have:

    500g dough

    75% hydration

    20% levain

    285g flour Total

    215g water Total

    And 100g of all of this Total is levain consisting 50g flour + 50g water

    So to the final levain we add:

    235g flour (285-50=235)

    165g water (215-50=165)

    235g flour

    165g water

    --------------

    400g "raw" flour + "pure" water

    Then add

    100g levain     (50g flour+50g water "starter" as it were)

    ----------------

    500g dough  at 285g flour + 215g water total

    ===================================