Preparation, fermentation and cooking Lesson 16 – Xevi Ramon

[Sussan Estela Olaya]

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.

[Carlos Campos]

This amount is excessive. It usually uses 20 to 30%

[Sussan Estela Olaya]

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.