![]() ![]() Let’s say we want to decrease our old sourdough starter of 80% hydration to 70% hydration, we have to only add flour. Weight of water to be added = 30g Example 7: How much flour should I add to my sourdough starter to decrease its hydration level? Going back to the equation to calculate the weight of water to be added: New sourdough starter water weight = 110g Now we can substitute all the known quantities from the new sourdough starter table into the right side of the equation: Using the baker’s percentage ratio on our new sourdough starter: Since we already know the old sourdough starter water weight, which is 80g, we only have to calculate the new sourdough starter water weight. Weight of water to be added = New sourdough starter water weight – Old sourdough starter water weight To calculate much water we need to add to our sourdough starter: Let’s say we want to increase our old sourdough starter of 80% hydration to 110% hydration, we have to only add water. Now we can substitute all the known quantities from the combined sourdough starter table into the right side of the equation:Ĭombined sourdough starter hydration = Water PercentageĬombined sourdough starter hydration = 90% How to increase and decrease sourdough starter hydration? Example 6: How much water should I add to my sourdough starter to increase its hydration level? Similar to example 3, we can calculate the combined sourdough starter hydration using the baker’s percentage ratio: We can draw up a new table for the combined sourdough starter: Ingredients Total Water Weight = 45g How to calculate sourdough starter hydration when you combine two sourdough starters? Example 5: What is the new sourdough starter hydration, when you combine two sourdough starters of a known hydration level?įirst, we have to calculate the combined total flour weight, and combined water weight:Ĭombined Total Flour Weight = Flour Weight of Starter 1 + Flour Weight of Starter 2Ĭombined Total Water Weight = Water Weight of Starter 1 + Water Weight of Starter 2 Total Water Weight = ( Water Percentage/Flour Percentage) x Total Flour Weight ![]() Sourdough starter hydration = 126% Example 4: What is the amount of water required to achieve a 90% hydration starter with 50g of flour? Ingredientsīy keeping only the total water weight variable on the left side of the equation, and moving every other variable on the right side, we get: Sourdough starter hydration = Water Percentage Water Percentage = (Total Water Weight/Total Flour Weight) x Flour Percentage Now we can substitute all the known quantities from the table into the right side of the equation: Water Percentage (Hydration) = (Total Water Weight/Total Flour Weight) x Flour Percentage Water Percentage/Flour Percentage = Total Water Weight/Total Flour Weightīy keeping only the water percentage variable on the left side of the equation, and moving every other variable on the right side, we get: How to calculate sourdough starter hydration? Example 3: What is the sourdough starter’s hydration for a mixture of 70g of flour and 88g of water? Ingredients This is an important rule to remember that will help us in calculating our sourdough bread and sourdough starter hydration. The total weight of flour always corresponds to 100%, while the percentages of every other ingredients is in relation to it.įrom examples 1 and 2 below you can see that no matter what the weight of the flour is, it always corresponds to 100% baker’s percentages. The quantity of ingredients in a sourdough bread recipe is expressed using baker’s percentages, which states the weight of every ingredient as a percentage of the total weight of flour called for in the sourdough bread formulation. Increase and decrease sourdough starter hydration.Calculate sourdough starter hydration when you combine two sourdough starters.This article has 9 examples which will teach you how to: ![]()
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