Mau

January 30, 2012 at 12:33pm

How would you suggest I go about it using a 50% hydration starter? Double the water? I'm new to sourdough so I'm still trying to figure these things out... So, you mean your starter is 50% water by weight, which means it's really stiff? You'd have to figure the amount of flour and water in the amount of starter you use in any particular recipe – e.g., if you're using 1 cup starter, your starter is a generous 1/3 cup liquid + 1 1/4 cups flour (I say generous because there's always additional liquid, due to alcohol from the fermentation process). That means for each cup of starter, you'd need to add an additional 1/4 cup water, to match the hydration level of a more typical 100% hydration starter. Kinda hard to explain here - call our bakers' hotline, 802-649-3717, and they can help explain more fully, if necessary. Good luck with your sourdough adventure! PJH P.S. Just interested - why do you want to use such a stiff starter?
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