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Starter Conversions - Forno Bravo Forum: The Wood-Fired Oven Community

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Community Cookbook Recipe Contest

Do you have a wood fired recipe that gets rave reviews from family and friends? Now is your opportunity to not only share it with other wood fired chefs and enthusiasts, but get rewarded, too! Starting June 1 through July 30, 2016 we are holding a Summer Wood Fired Recipe Contest and the winner will receive a $75.00 shopping spree in the Forno Bravo Store.

Submit your recipes through the Forno Bravo Community Cookbook “Submit a Recipe” button. The winner will be based on the number of votes the recipe receives. A link to the recipes will be posted on the Forno Bravo Facebook, Google+, Instagram, Twitter, Pinterest pages and the Forum. To be eligible to win, your recipe must include a photo of the dish being cooked in your wood fired oven.
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Starter Conversions

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  • Starter Conversions

    Hello. About to fully reveal my right-brained blond side here:

    I know, this is kind of ridiculous because it's just basic math but it seems like every time I go to use Leader's (fantastic) "Bread Alone" book, I stand there with it open and freak out and waffle because I can't figure out the final formula (as in ready to go into the final dough) for his starters based on mine. And I know it just shouldn't be that much work. It doesn't help that every recipe has you refreshing the levain as the first step which in my case seems unnecessary since I've already done that in prep for a bread bake anyway.

    I guess basically what I want to know is: from the perspective of an already active, freshly refreshed 100% hydration white flour starter, is it adequate to assume his liquid levain is 130% hydration and ~100% white flour, and that is his stiff dough levain is 55% hydration and 9% whole wheat, 91% white?
    Can someone translate that into:
    x grams of my starter + y grams of water + z grams of whole wheat (for the stiff dough)=Leaders starter

    tia
    s.g.
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