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0 pointskevinmchugh2y ago0 comments

Why water/water+flour and not water/water+flour+salt+starter? Because water:flour is the key relationship - that's what dictates the outcome. I think some people who do a lot of enriched doughs will give everything as a percentage of the mass of flour, pretty convenient.

Really it's _just_ the ratio, normalized to 100 for convenience

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silisili2y ago

You're right, I meant water+flour+starter denominator. Didn't figure salt would matter enough.

My math brain wants everything as a percentage of a whole, but I see how it's simpler the way it is. Especially since the starter also has some relatively unknown amount of water and flour inside itself.

tasuki2y ago

The starter has a mostly similar percentage of water. And there isn't that much of it anyway to make a significant difference.

I'm not that experienced with baking, so take the above with a grain of salt!

giraffe_lady2y ago

Once you're going for consistent loaves eg selling them to people who expect them to be the same every day, you do have to factor in hydration of the starter. Usually you keep it the same as the dough for simplicity but there are reasons why it might make sense for them to be different.

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