Hi all,
I have a question for you all - do any of you use James Morton’s “Super Sourdough” book? If so, do you know if the quantities in the two baguette-y recipes (pages 143 and 155) are correct? I ask because, in the text, he writes that the p143 dough is “quite a dry dough” and the p155 dough has “quite a lot of extra water compared to baguettes”, but p143 is 73% and p155 is 65% (for the same flour and starter). As I am still a bit of a beginner I want to avoid trying to make a loaf using a faulty recipe.
For info:
p143 - 100g white starter, 400g strong white flour, 280g water
p155 - 150g white starter, 500g strong white flour, 300g water
Regards,
Julian
And using the information you provide, then in reality the P143 loaf would be 82.5% and the P155 would be 75% hydration respectively.
None of those seem 'quite dry' :)
I am sometimes puzzled by hydration calculations. Surely in this case 100g 100% starter, 400g flour and 280g water = 450g flour plus 330g water; 330/450 = 73.3%. How did you calculate this hydration?
You are right and I probably forgot to split the weight of the starter by 2 or something.
That's fine. I am a newbie at this so often get things wrong!