Correct usage of starter?

[meatboy]

Hi all!

i just want to make sure i understood everything correct - have a big pizza-session at the weekend and i'm using my Ischia and Camaldoli starter for the 1st time

Hydratation 60%, Starter 5% (% of total dough), Salt 2.8%, total dough weight is 1000g (for better calculating)

In this case i have to use 50g cold/active starter and feed it with 100g water and 100g flour before usage, don't I? Then the total of 125g water and 125g flour is substracted from the total weight, correct?
That means that i only add 500g flour and 250g water + salt?!

Is that correct so far?

tysm!

[Bill/SFNM]

I suggest you use the forum's dough calculators:

http://www.pizzamaking.com/preferment_calculator.html

[meatboy]

...but where do i find the amount of starter? i only find flour & water?

[Bill/SFNM]

...but where do i find the amount of starter? i only find flour & water?

In the 5th box - "preferment"

[meatboy]

Preferment:
Flour:    15.34 g | 0.54 oz | 0.03 lbs
Water:    15.34 g | 0.54 oz | 0.03 lbs
Total:    30.67 g | 1.08 oz | 0.07 lbs

is Flour the amount of preferment i have to use? Or do i have to use 30.67g Preferment + 15.34g flour + water?

[Bill/SFNM]

Not sure I understand your question. Here is what I get using your numbers assuming 250g balls:

Total Formula: Flour (100%): Water (60%): Salt (2.8%): Total (162.8%): Single Ball: Preferment: Flour: Water: Total: Final Dough: Flour: Water: Salt: Preferment: Total:

614.25 g  |  21.67 oz | 1.35 lbs 368.55 g  |  13 oz | 0.81 lbs 17.2 g | 0.61 oz | 0.04 lbs | 3.58 tsp | 1.19 tbsp 1000 g | 35.27 oz | 2.2 lbs | TF = N/A 250 g | 8.82 oz | 0.55 lbs     15.36 g | 0.54 oz | 0.03 lbs 15.36 g | 0.54 oz | 0.03 lbs 30.71 g | 1.08 oz | 0.07 lbs   598.89 g | 21.13 oz | 1.32 lbs 353.19 g | 12.46 oz | 0.78 lbs 17.2 g | 0.61 oz | 0.04 lbs | 3.58 tsp | 1.19 tbsp 30.71 g | 1.08 oz | 0.07 lbs 1000 g | 35.27 oz | 2.2 lbs  | TF = N/A

BTW, I would NOT recommend having both starters out at the same time - especially young ones that may still be vulnerable to contamination or cross-contamination. I would focus on one starter at a time.

 

[meatboy]

that what i still don't understand is how much starter i have to use. preferment is calculated with flour and water. but where is the amount of my ischia? 30g cause the flour/water mix is 50%?

[Bill/SFNM]

that what i still don't understand is how much starter i have to use. preferment is calculated with flour and water. but where is the amount of my ischia? 30g cause the flour/water mix is 50%?

You will use 30.71g of fully activated starter, assuming you have been feeding it 50/50 as you have stated. You will build your dough using the quantities in the "Final Dough" section.

[parallei]

Meatboy,

Assuming your starter is 50/50 water flour (by weight), you would use 30.71g of your activated starter. It contains the 15.36 g of water and 15.36 g of flour that shows up in the "Total Formula".  In this case the "Preferment" would be you starter.

If you where to use a larger amount of "Preferment", say 20% of the total dough weight, then it might make sense to use a bit of your starter (say a tablespoon) to make a "leaven" by adding the bit of starter to a larger amount of equal weights of flour and water and letting this "leaven" become active.  The "leaven" would the be used as the "Preferment" in the dough calculator.

If you play with the numbers in the dough calculator, you will get a better sense of how it works.  Just remember that the "Preferment" + "Final Dough" = "Total Formula"

Edit - Sorry Bill I posted this at the wrong time. 

[meatboy]

great thanks. Now i got it