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Preparation, fermentation and cooking Lesson 16 – Xevi Ramon
Ingredients (for 4 units)
● 6 g yeast
● 64 g Guerande Salt
● 1.200 g natural solid ferment
● 250 g Water
● autolysis result
He is using 60% of natural solid fermentfor the total amount of flour, is that right?
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3 Respuestas
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Hi Carlos
Yes, the natural solid starter is used in an amount equivalent to 60% of the flour weight. Here’s the calculation:
Total flour in the autolyse: 2,000 g
Amount of natural solid starter in the dough: 1,200 g
To find the percentage of natural solid starter relative to the flour:
Percentage = (1,200 g / 2,000 g) × 100 = 60%
So, it is correct that 60% of the natural solid starter is used relative to the total amount of flour.
We hope this information is helpful.
Best regards.
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This amount is excessive. It usually uses 20 to 30%
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Hi Carlos.
You’re right that 60% of solid natural starter (sourdough) is quite a high percentage compared to what’s typically used in most bread recipes. Generally, the sourdough percentage in a recipe ranges between 15% and 30%, depending on the type of bread, hydration, and fermentation time.
However, I believe some recipes, like this one, use a higher percentage, especially if a faster fermentation is desired or if the starter isn’t as active as it should be. In this case, the solid starter makes up 60% of the flour weight, which could indicate that this recipe is designed for a more tangy flavor and a relatively short fermentation, even though the total fermentation time is long due to the cold rest.
We hope this response is helpful.
Best regards.
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