August 28, 2020 - 5:58pm
Calculating Percentages of Levain
When calculating the percentage of levain in dough, is the entire weight of the mixture (including water) used in the denominator, or flour weight only?
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When calculating the percentage of levain in dough, is the entire weight of the mixture (including water) used in the denominator, or flour weight only?
I have seen authors use both conventions in texts. Ultimately, so long as you know what convention is being used, it’s fine.
For my own formulae (I have extensive spreadsheets...), I use the full weight of the levain for the % included in the build, but I include the flour content in the flour weight for the entire recipe.
Thank you, jeh!
hi Rosie!
Unfortunately bakers calculate levian different ways. Most bakers on The Fresh Laf use Percentage of Pre-Fermented flour (PPF). The Bread Bakers Guide Of America (BBGA) also uses that method as the standard.
A nice thing about PPF is that is doesn’t take into account the water. You are free the alter the hydration at will. If a a formula calls for 10% PFF it would work out like this. Say the total flour in a dough is 1000g. At 10% PPF the levain would contain 100g flour and the final dough would use 900g flour. The flour in the levain is always part of the Total Flour in the formula.
Let us know if you need more clarification.
Danny
Hello Danny - Indeed - I now understand why I was so confused when double checking percentages of levain in recipes - different methods were used.
I went to the BBGA website and was overwhelmed by the offerings and saw the above spreadsheet you are using. Will most certainly investigate using it and enter values from published recipes to see what they are up to.
Many thanks!