RA1 | Desired | Amount of sourdough culture relative to final dough | |
RA2 | Desired | Amount of starter dough relative to final dough | |
H1 | Given | Hydration of the sourdough culture | |
H2 | Desired | Hydration of the starter | |
H3 | Desired | Hydration of the final dough | |
S | Desired | Amount of salt relative to final dough | |
W | Desired | Amount of dough | |
All amounts by weight.
Abbreviations: RA = Relative Amount, H = Hydration, S = Salinity, W = Weight |
RA1 | Desired | 100% x sourdough culture/final dough | |
RA2 | Desired | 100% x starter dough/final dough | |
H1 | Given | 100% x water in sourdough culture/flour in sourdough culture | |
H2 | Desired | 100% x water in starter/flour in starter | |
H3 | Desired | 100% x water in final dough/flour in final dough | |
S | Desired | 100% salt/final dough | |
W | Desired | Amount of dough | |
All amounts by weight.
Abbreviations: RA = Relative Amount, H = Hydration, S = Salinity, W = Weight |
#1 | RA1 |
#2 | RA2-RA1 |
#3 | 100-RA2 |
#4 | S |
#5 | 100 x RA1 / (100 + H1) |
#6 | RA1 - #5 |
#7 | 100 x RA2/ (100 + H2) - #5 |
#8 | #2 - #7 |
#9 | 100 x (100 - S) / (100 + H3) - #5 - #7 |
#10 | #3 - #4 - #9 |
Flour | Water | Salt | Total | |
Sourdough Culture | #5 | #6 | 0 | #1 |
Starter | #7 | #8 | 0 | #2 |
Dough | #9 | #10 | #4 | #3 |
Total | #5 + #7 + #9 | #6 + #8 + #10 | #4 | 100 |