How to determine amount of mother starter to use to build a levain for STIFF/dry sourdough starter?

I have a healthy, active dry sourdough starter (50% hydration). Most of the recipes I want to use it in, ask for anywhere between 100 g, 150g and 200 g. How much of the starter would I have to use in order to prepare a levain of those quantities?

sourdough

Best Answer

Well, in case anyone is interested, I managed (finally) to find an answer. Apparently, you don't dilute a stiff starter but just measure the required amount from the mother starter.

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How much starter do I put in levain?

To make sourdough levain for our bagel recipe, measure out 40g sourdough starter. To bring the mixture to the required weight of 200g called for in the recipe, add approximately 80g of fresh water, and 80g of fresh flour for a total of 200g.

How do you know how much levain to use?

How to calculate levain percentage

Total levain weight divided by the flour weight of the final dough mix/autolyse;

Total levain weight divided by the TOTAL flour used in the recipe, including the flour in the levain itself, or.

Levain flour divided by TOTAL flour used in the recipe.

What is the best ratio of sourdough starter to flour?

A "100% hydration sourdough starter" means it's 1 part water and 1 part flour. In other words, for every gram of flour there's a corresponding gram of water, hence 100% of the flour is hydrated. This is the easiest starter to maintain since most recipes are written with a 1:1 ratio in mind.

How do you measure a stiff starter?

The ratio is 3 parts starter to 1 part water, by either weight or volume: e.g., 3/4 cup (6 ounces) stiff starter added to 1/4 cup (2 ounces) water. The easiest way to mix the stiff starter and water is at low speed in a stand mixer, using the beater attachment.

Stiff Sourdough Starter (probably the best way to make bread)

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