How to determine amount of mother starter to use to build a levain for STIFF/dry sourdough starter?Milk instead of water for sourdough?How does a sourdough sponge work?How to rise and bake a sourdough loaf in the least amount of time?Sourdough starter developing alcoholHow to Judge the Appropriate Feeding Schedule for Immature Sourdough StarterHow frequently should I feed my sourdough starter?What's the point of long/complex sourdough feeding techniques?Wheat sourdough starter - “swamp” smellHow should I adapt recipes according to the amount of sourdough starter?Different sourdough starter behavior based on starter composition?
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How to determine amount of mother starter to use to build a levain for STIFF/dry sourdough starter?
Milk instead of water for sourdough?How does a sourdough sponge work?How to rise and bake a sourdough loaf in the least amount of time?Sourdough starter developing alcoholHow to Judge the Appropriate Feeding Schedule for Immature Sourdough StarterHow frequently should I feed my sourdough starter?What's the point of long/complex sourdough feeding techniques?Wheat sourdough starter - “swamp” smellHow should I adapt recipes according to the amount of sourdough starter?Different sourdough starter behavior based on starter composition?
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I have a healthy, active dry sourdough starter (50% hydration). Most of the recipes I want to use it in, ask for anywhere between 100 g, 150g and 200 g. How much of the starter would I have to use in order to prepare a levain of those quantities?
sourdough
asked Mar 4 at 5:56
user73192user73192
62
bumped to the homepage by Community♦ 8 hours ago
This question has answers that may be good or bad; the system has marked it active so that they can be reviewed.
add a comment |
I have a healthy, active dry sourdough starter (50% hydration). Most of the recipes I want to use it in, ask for anywhere between 100 g, 150g and 200 g. How much of the starter would I have to use in order to prepare a levain of those quantities?
sourdough
asked Mar 4 at 5:56
user73192user73192
62
bumped to the homepage by Community♦ 8 hours ago
This question has answers that may be good or bad; the system has marked it active so that they can be reviewed.
100, 150, and 200 grams of starter? Can you clarify?
– moscafj
Mar 4 at 12:07
yes, different recipes I would like to try (not for bread btw) require levain amounts of 150g, 200g even 300 g (levain prepared from stiff white starter). So my question is what amount of stiff starter do I need to use to build a levain of 150 or 200 g?
– user73192
Mar 4 at 13:18
add a comment |
I have a healthy, active dry sourdough starter (50% hydration). Most of the recipes I want to use it in, ask for anywhere between 100 g, 150g and 200 g. How much of the starter would I have to use in order to prepare a levain of those quantities?
sourdough
asked Mar 4 at 5:56
user73192user73192
62
I have a healthy, active dry sourdough starter (50% hydration). Most of the recipes I want to use it in, ask for anywhere between 100 g, 150g and 200 g. How much of the starter would I have to use in order to prepare a levain of those quantities?
sourdough
sourdough
asked Mar 4 at 5:56
user73192user73192
62
asked Mar 4 at 5:56
user73192user73192
62
asked Mar 4 at 5:56
user73192user73192
62
asked Mar 4 at 5:56
user73192user73192
62
asked Mar 4 at 5:56
user73192user73192
62
62
bumped to the homepage by Community♦ 8 hours ago
This question has answers that may be good or bad; the system has marked it active so that they can be reviewed.
bumped to the homepage by Community♦ 8 hours ago
This question has answers that may be good or bad; the system has marked it active so that they can be reviewed.
100, 150, and 200 grams of starter? Can you clarify?
– moscafj
Mar 4 at 12:07
yes, different recipes I would like to try (not for bread btw) require levain amounts of 150g, 200g even 300 g (levain prepared from stiff white starter). So my question is what amount of stiff starter do I need to use to build a levain of 150 or 200 g?
– user73192
Mar 4 at 13:18
add a comment |
100, 150, and 200 grams of starter? Can you clarify?
– moscafj
Mar 4 at 12:07
yes, different recipes I would like to try (not for bread btw) require levain amounts of 150g, 200g even 300 g (levain prepared from stiff white starter). So my question is what amount of stiff starter do I need to use to build a levain of 150 or 200 g?
– user73192
Mar 4 at 13:18
100, 150, and 200 grams of starter? Can you clarify?
– moscafj
Mar 4 at 12:07
100, 150, and 200 grams of starter? Can you clarify?
– moscafj
Mar 4 at 12:07
yes, different recipes I would like to try (not for bread btw) require levain amounts of 150g, 200g even 300 g (levain prepared from stiff white starter). So my question is what amount of stiff starter do I need to use to build a levain of 150 or 200 g?
– user73192
Mar 4 at 13:18
yes, different recipes I would like to try (not for bread btw) require levain amounts of 150g, 200g even 300 g (levain prepared from stiff white starter). So my question is what amount of stiff starter do I need to use to build a levain of 150 or 200 g?
– user73192
Mar 4 at 13:18
add a comment |
1 Answer
1
active
oldest
votes
Well, in case anyone is interested, I managed (finally) to find an answer. Apparently, you don't dilute a stiff starter but just measure the required amount from the mother starter.
answered Mar 6 at 14:52
user73192user73192
62
add a comment |
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Well, in case anyone is interested, I managed (finally) to find an answer. Apparently, you don't dilute a stiff starter but just measure the required amount from the mother starter.
answered Mar 6 at 14:52
user73192user73192
62
add a comment |
Well, in case anyone is interested, I managed (finally) to find an answer. Apparently, you don't dilute a stiff starter but just measure the required amount from the mother starter.
answered Mar 6 at 14:52
user73192user73192
62
add a comment |
Well, in case anyone is interested, I managed (finally) to find an answer. Apparently, you don't dilute a stiff starter but just measure the required amount from the mother starter.
answered Mar 6 at 14:52
user73192user73192
62
Well, in case anyone is interested, I managed (finally) to find an answer. Apparently, you don't dilute a stiff starter but just measure the required amount from the mother starter.
answered Mar 6 at 14:52
user73192user73192
62
answered Mar 6 at 14:52
user73192user73192
62
answered Mar 6 at 14:52
user73192user73192
62
answered Mar 6 at 14:52
user73192user73192
62
62
add a comment |
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100, 150, and 200 grams of starter? Can you clarify?
– moscafj
Mar 4 at 12:07
yes, different recipes I would like to try (not for bread btw) require levain amounts of 150g, 200g even 300 g (levain prepared from stiff white starter). So my question is what amount of stiff starter do I need to use to build a levain of 150 or 200 g?
– user73192
Mar 4 at 13:18