What percentage of sourdough starter (baker’s percentage) is typical in a recipe, and can I adjust it?

Question

What percentage of sourdough starter is typical in a recipe? Learn about baker's percentage and how you can adjust the starter amount.

Answer 1

A typical sourdough starter percentage in a recipe ranges from 20% to 30% (baker's percentage), but you can adjust it based on your desired fermentation time and flavor profile.

Detailed Explanation:

The amount of sourdough starter, often called levain, used in a recipe significantly impacts the fermentation process and the final characteristics of your bread. Baker's percentage is a way to express ingredients relative to the amount of flour in the recipe. So, a 20% starter means that the weight of the starter is 20% of the weight of the flour.

Here's a breakdown of how starter percentage affects your dough:

1. Lower Percentage (e.g., 10-15%): This results in a longer fermentation time, often requiring overnight bulk fermentation. It can lead to a more complex flavor development due to the extended activity of the wild yeasts and bacteria.
2. Typical Percentage (e.g., 20-30%): This is a common range for many sourdough recipes, providing a balance between fermentation time and flavor. It usually requires a bulk fermentation of several hours.
3. Higher Percentage (e.g., 30-50%): This speeds up the fermentation process, reducing the bulk fermentation time. It can result in a tangier flavor due to the increased activity of the bacteria. Be cautious, as it can also lead to over-proofing if not monitored carefully.

Adjusting the starter percentage allows you to control the fermentation speed and flavor. If you want a longer, slower fermentation for more complex flavors, reduce the starter percentage. If you need a faster rise, increase it. Remember to adjust your fermentation time accordingly based on the starter percentage you choose.

Pro Tip:

When adjusting the starter percentage, also consider the temperature of your dough. Warmer temperatures will accelerate fermentation, while cooler temperatures will slow it down. Adjust both starter percentage and temperature in tandem for optimal control.