# Preparing to make my first sourdough bread.

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

1. ### 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.
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1750g Total Weight
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Last edited: May 15, 2014
2. ### 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

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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

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

hope it turned out well!! we want pics

5. ### kokopuffs

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

6. ### 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

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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

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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

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400g "raw" flour + "pure" water