If you're like me my sourdough starter (Desem) is in the fridge and it needs to be fed. The problem is I don't need another loaf of bread right now so what do I do with the extra starter. I don't like to throw out good starter, so I will make something with it.
My left over hunk of starter weights 463g after I have fed the starter and returned it to the container in the fridge. The question is how much flour and water is in the 463g of starter. I need to know this information before I can use it in any recipe. My starter has a hydration of 75% which means of the 463g there is 75% water compared to 100% flour.
The hydration of my starter my be different then your starter so you need to know what the hydration of your starter is. Many folks have a starter with equal amounts of water and flour which makes your starter hydration 100%. If that is the case you will take your amount of starter in grams and divide it by 2 instead of 1.75 like I do because my starter is at 75% hydration.
Formula
463g starter divided by 1.75 = 265g (flour in the starter)
463g starter minus 265g flour = 198g (water in the starter)
So now I know my piece of 463g of Desem Sourdough Starter has 265g of flour and 198g of water. What ever recipe I make I need to remember I have already 265g of flour and 198g of water. Just deduct those amounts from the flour and the liquid in the recipe and you are good.
Let's Go Make Something!
My left over hunk of starter weights 463g after I have fed the starter and returned it to the container in the fridge. The question is how much flour and water is in the 463g of starter. I need to know this information before I can use it in any recipe. My starter has a hydration of 75% which means of the 463g there is 75% water compared to 100% flour.
The hydration of my starter my be different then your starter so you need to know what the hydration of your starter is. Many folks have a starter with equal amounts of water and flour which makes your starter hydration 100%. If that is the case you will take your amount of starter in grams and divide it by 2 instead of 1.75 like I do because my starter is at 75% hydration.
Formula
463g starter divided by 1.75 = 265g (flour in the starter)
463g starter minus 265g flour = 198g (water in the starter)
So now I know my piece of 463g of Desem Sourdough Starter has 265g of flour and 198g of water. What ever recipe I make I need to remember I have already 265g of flour and 198g of water. Just deduct those amounts from the flour and the liquid in the recipe and you are good.
Let's Go Make Something!
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