Greetings
I wonder how much starter to use when making a dough. Please give me an average in percentage.
I mainly make pizza dough, consisting of 1300g AP flour, and 735g water. How much starter should I prepare for this?
I'll use the starter to make a poolish of all the water and an equal weight of flour (100% hydration), then add the rest of the flour the next day.
of the total flour in the preferment.
one package of yeast is one cup of starter, but you can use up to 50% ( let say you are making 2 lb loaf that you can use up to 1 lb of the starter.
to use between 10-30% of the total weight in levain. You can start with 10 - 30 g of starter at 65 to 100% hydration, and build that in 3 stages to what ever you need. If the total weight of flour and water of the fink product is 2,500 g then the levain can be between 215 and 645 g depending on how much time you have or how sour you want it.
Happy baking