I wanted to keep baking with my new sourdough starter, so I refreshed it today to prepare it for a Miche loaf.
I kept 50 gm of starter and added 170 gm of freshly-milled hard white wheat flour and 132 grams of water. This ratio (which is the formula from Peter Reinhart’s Artisan Breads Every Day sourdough starter instructions) has been giving me a very thick starter. After some time with this ratio, I may increase the hydration. I’ve read in other places that an equal weight flour and water is recommended for refreshing a starter, and I’m wondering what that would do to my results.
After kneading in the new ingredients, I loosely covered the starter and left it on the counter for about 8 hours.
I completely forgot to do the three next steps: degas by kneading it into a ball, covering tightly and refrigerating, then venting the container after two hours. Ooops. I don’t think this hurt it though.
Besides forgetting those steps, things seemed to go just fine.
Using Reinhart’s refreshing formula, I created this table so I can tell at a glance how much flour and water I’d need for different starter amounts:
|Flour (100%)||Starter (33.3%)||Water (75%)||Total weight|
|75 gm||25 gm||56 gm||156 gm|
|171 gm||50 gm||128 gm||349 gm|
|225 gm||75 gm||169 gm||469 gm|
|300 gm||100 gm||225 gm||625 gm|
|375 gm||125 gm||281 gm||781 gm|