Please bear with me on this, I know it may be a little long winded and may not have been the need too but I would like to fully understand this relationship between hydration and the starter. In particular, I will reference a few quotes from this thread.
- You need to be mindful of your starter hydration and factor that in so your overall hydration is correct. If you don't your final dough could be much wetter than 62-64 and you wouldn't know it.
A 50/50 mix by weight is 100% hydration. Like Bill, I prefer to use the percent water because it is easier for me (and, I suspect for most people) to grasp conceptually. For example, Bill often uses a 46/54 mix, meaning that his mix is 46% water and 54% flour. He also uses an amount of starter expressed in relation to total dough weight. I usually express my preferment as a percent of total formula flour. It doesn't really matter whether one uses volume or weight measurements in starting and refreshing starters or how one expresses the preferment so long as one is consistent and knows the quantities used. Otherwise it will be difficult to achieve consistency and reproducibility of dough under any method.
So let's say we have a formula like this:
500 gr. KABF
310 gr. H20 @ 62% hydration
10 gr. Of Salt = 2%
15 gr. Starter = 5% of total flour but from a 46/54 starter as mentioned above.
This starter is then 85% hydration.
We then follow Bill's procedure:
1. Put water in bowl of mixer
2. Dissolve salt in water
3. Dump in 75% of flour
4. Mix until combined
5. Rest for 5 minutes
6. Mix in starter
7. Slowly sprinkle in remaining 25% of flour
8. Knead for about 7 minutes until desired texture is reached
9. Rest of 20 minutes
10. Mix for 2 turns
I have already defined the 62% hydration as 310 gr. of H20
If I am adding an additional 5% of starter @ 46/54 (85%) what is the new total hydration %?
Maybe I'm making this too complicated but for some reason it's not sinking in.
Thanks in advanceÖÖVince