RA1 | Desired | 5% | (Amount of sourdough culture relative to final dough) |
RA2 | Desired | 35% | (Amount of starter relative to final dough) |
H1 | Given | 50% | (Hydration of the sourdough culture) |
H2 | Desired | 50% | (Hydration of the starter) |
H3 | Desired | 60% | (Hydration of the final dough) |
S | Desired | 1% | (Salinity of final dough) |
W | Desired | 500 gram | (Amount of final dough) |
All amounts by weight.
Abbreviations: RA = Relative Amount, H = Hydration, S = Salinity, W = Weight |
#1 | = 5.00 | RA1 |
#2 | = 30.00 | RA2-RA1 |
#3 | = 65.00 | 100-RA2 |
#4 | = 1.00 | S |
#5 | = 3.33 | 100 x RA1 / (100 + H1) |
#6 | = 1.67 | RA1 - #5 |
#7 | = 20.00 | 100 x RA2/ (100 + H2) - #5 |
#8 | = 10.00 | #2 - #7 |
#9 | = 38.54 | 100 x (100 - S) / (100 + H3) - #5 - #7 |
#10 | = 25.46 | #3 - #4 - #9 |
Flour | Water | Salt | Total | |||||
Sourdough Culture | 3.33 | (#5) | 1.67 | (#6) | 0 | 5.00 | (#1) | |
Starter | 20.00 | (#7) | 10.00 | (#8) | 0 | 30.00 | (#2) | |
Dough | 38.54 | (#9) | 25.46 | (#10) | 1.00 | (#4) | 65.00 | (#3) |
Total | 61.88 | 37.13 | 1.00 | 100.00 |
Flour | Water | Salt | Total | |
Sourdough Culture | 17 | 8 | 0 | 25 |
Starter | 100 | 50 | 0 | 150 |
Dough | 193 | 127 | 5 | 325 |
Total | 309 | 186 | 5 | 500 |