Starter Hydration Conversions

Starter Hydration Conversions

How to convert a 100% starter to a 166% starter

Most of the formulas in my books, “Discovering Sourdough,” are based off one cup of 166% sourdough starter which equals 9 ounces/254 grams of starter (at 166%).
Convert your 100% hydration starter to 166% easily by:
Combine 191 grams of starter at 100%hydration and 63 grams of water, you will have approximately 1 cup/ 9oz of starter at 166%.
191 grams (100% starter) plus 63 grams of water = 1 cup/ 9 ounces/254 grams (of starter at 166% hydration).

How to convert a 60% motherdough to a 100% starter

I’ve had students with a 60% motherdough try to use their motherdough (active hopefully) instead of a 100% starter or change it to a 100% starter (of course you can just start feeding it equal weights of water and flour).

So here is an idea of how to substitute the 60% starter in a formula that calls for a 100% starter:
A 100% starter has (for instance) 100 grams of water and 100 grams of flour. A 60% starter has (for instance) 60 grams of water and 100 grams of flour. So a 60% starter has less water.

If you want to substitute a 60% starter in a formula that calls for a 100% starter you would need to add (for instance): 80 grams of 60% starter and 20 grams of water.

80 grams (60%) + 20 (water)= 100 grams starter at 100% hydration
40 grams of 60% +10 grams of water = 50 grams 100% starter
20 grams of 60% + 5 grams of water = 25 grams 100% starter

If you want to change it over to a 100% altogether, just use one of the above and begin to feed it the same weight of water and flour.

So if you need 200 grams of 100% starter you would add how much 60% motherdough and how much water? (Can you figure out the answer?) Psst see below.

Answer: See where I wrote: 80 grams (60%) + 20 (water)= 100 grams starter at 100% hydration? Just double it.
160 grams of 60% motherdough and 40 grams of water = 200 grams of 100% starter.

You can also use a hydration calculator, there are many available online.

Happy Baking! Teresa

Related Articles


This site uses Akismet to reduce spam. Learn how your comment data is processed.

Copyright 2017, The Baking Network - Disclaimer - Privacy - Terms of Service