March 12, 2021 - 10:49pm
Inoculation Percentage
I have been looking for a sourdough Sandwich bread recipes, and I'd notice that most of them have over 40% Inoculation, saw some ones with 70%, while the classic sourdough bread use around 20%,
does this is for flavor, or that amount of starter change the consistence of the crumbs?
mean while I have experiment with one 50% inoculation, 75% Hydration, 7% Olive oil, 5% honey,
turned out pretty good, but I wonder if I can have something similar, with only flour, water and salt, playing around with the inoculation and hydration percentage?
Thanks.
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Unfortunately, the percentage of Levain is calculated differently by different bakers.
There are two basic methods.
1. Percentage of Total Flour Weight (Levain is listed as an ingredient)
Let’s assume the Total Flour Weight is 1000g and the Percentage of Levain is 20%. In this scenario the hydration of the Levain should be given. Let’s assume it is 100%. 1000x.20=200. Since the Levain is 100% hydrated it contains 100g water and 100g flour. You can see by this example that without knowing the hydration of the levain, accurate calculations are not possible. Using this method the Total Flour Weight is 1100g.
2. Percentage of Pre-fermented Flour (PPF)
This indicates the amount of flour that is taken from the Total Flour Weight. If the Total Flour in the formula is 1000g and the PPF is 20%, then 1000x.20=200. The hydration of the Levain doesn’t affect this calculation. So 200g flour is used in the Levain, leaving 800g flour for the final dough. This method maintains an accurate accounting of the hydration of the final dough. Regardless of the hydration of the Levain.
In my opinion the Percentage of Pre-fermented Flour is best. But some expert bakers use method #1.
How does listing the Levain as the Percentage of Total Flour Weight affect the actual hydration percentage?
Total Flour Weight = 100%
Water Weight = 70%
Levain = 30%
Let’s assume the Total Flour Weight is 1000g. The dough hydration is shown as 70%, which would be 700g water. Let’s suppose the Levain hydration is 100%.
Levain weight is 300g (1000x.30). So, 150g water + 150g flour.
Actual hydration is 700+150=850 water + 1000+150=1150 flour.
850/1150=73.9. The true hydration is ~74%. Remember the dough is shown to have a hydration of 70%.
How does listing the Levain as the Percentage of Pre-Fermented Flour (PPF) affect the actual hydration percentage?
Total Flour Weight = 100%
Water Weight = 70%
PPF = 30%
Assume the Total Flour Weight is 1000g. The PPF is 300g (1000x.30=300). Let’s assume the hydration for the levain is 100%. BTW, using this method the hydration of the Levain is always indicated.
Since the Levain is 100% hydrated we know the flour weight is 300 and the water weight is also 300g. The total weight of the Levain is 600g.
The Final Mix will include all of the Levain (600g) + 400g water + 700g flour.
Hope this helps. If you need more help lets us know.
Danny
I plan to list this as a “Tip -“ in a separate post. If anyone has corrections, edits, or improvements, please respond with them. I use tips as a way to link in future post in order to alleviate re-writing the same thing over again. Others can also take advantage of these. HERE IS A LIST of other such tips.
I'm using the first method ( Percentage of Total Flour Weight),
the question will be: why the use of more starter (Levain) in sandwich bread than in the "classic" loaf.
The more amount of Levain have and effect in the crumb and texture of the bread, or is only use that amount for the flavor no be so sour?
Thanks
I am not familiar with the various Levain percentages you mention for different breads.
The amount of Levain used in a formula affects primarily the flavor and the fermentation time. It also affects the characteristics of the gluten.
It seems contrary to common sense, but the less Levain that is used in a bread the more complex the flavor. Since there are less microbes, the dough takes longer to ferment. Longer fermentation = more flavor.
At least that is my experience over many years and lots of breads. I like strong sour flavor. 2% PFF is not unusual.