Author Topic: Preferment Pizza Dough Calculating Tool - Preferment's % of water  (Read 219 times)

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Online jsaras

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Silly question; is the "preferment's percentage of water" synonymous with the baker's percentage?
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Online Pete-zza

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Re: Preferment Pizza Dough Calculating Tool - Preferment's % of water
« Reply #1 on: July 04, 2014, 07:53:16 PM »
Silly question; is the "preferment's percentage of water" synonymous with the baker's percentage?

Jonas,

If you mean the baker's percent as represented by the weight of water divided by the weight of flour, then the answer is no. That is the reason why the note was put in the preferment section of the preferment calculating tool (http://www.pizzamaking.com/preferment_calculator.html).

Peter

Online jvp123

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Re: Preferment Pizza Dough Calculating Tool - Preferment's % of water
« Reply #2 on: August 18, 2014, 07:28:12 PM »
Jonas,

If you mean the baker's percent as represented by the weight of water divided by the weight of flour, then the answer is no. That is the reason why the note was put in the preferment section of the preferment calculating tool (http://www.pizzamaking.com/preferment_calculator.html).

Peter


I'm still a little unclear as to how to compute the preferment's percentage of water.

Total weight of water (in the preferment portion of the recipe)?  How would I know this unless been weighing everything precisely)?  divided by weight of preferment (in the recipe? - like 7 grams? ) X 100? 

To make my preferment originally I was doing more flour than water (1 cup flour / 3/4 cup water) and lately its been closer to 50/50, but it hasn't been exact ...  :-\
Jeff

Offline parallei

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Re: Preferment Pizza Dough Calculating Tool - Preferment's % of water
« Reply #3 on: August 18, 2014, 07:41:58 PM »
A few examples:

Many folks feed their starters equal weights of water and flour.  So say you were feeding your starter and used 50g of it after wasting some:

50g starter = 25g W + 25g F

now you add 25g W + 25g F

Total = 50g W + 50g F = 100g

For the preferment calculator:

(weight of water/total weight of preferment)*100 = (50/100)*100 = 50

Say you keep a stiffer starter:

45g starter = 20g W + 25g F

now you add 20g W + 25g F

Total = 40g W + 50g F =90g

For the preferment calculator:

(weight of water/total weight of preferment)*100 = (40/90)*100 = 44.4

It doesn't need to be exact if you are using relatively small amounts of starter! Like 7g of it.
« Last Edit: August 18, 2014, 08:29:45 PM by parallei »

Online jvp123

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Re: Preferment Pizza Dough Calculating Tool - Preferment's % of water
« Reply #4 on: August 19, 2014, 12:22:27 AM »
Thanks Parallei!  :D
Jeff