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 Beginner Breads
 2. Creating a Wild-Yeast Starter (Mother)
 100% Hydration
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enlargent
6 Posts
Erin
Chatham Michigan
USA

Posted - Aug 05 2018 :  10:11:07 AM  Show Profile  Reply with Quote
So many sourdough recipes talk about using a 100% hydration where the weight of the flour added is equal to the weight of the water added? Instead, the Wild Bread book uses volume measurements. I'm curious to know the pros/cons of each method and how I can use my refrigerator mother with other sourdough recipes.

Any advice is appreciated. Thanks!

Ashley
287 Posts
Ashley
MOSCOW Idaho
USA

Posted - Aug 07 2018 :  1:28:31 PM  Show Profile  Reply with Quote
There were a few factors that contributed to our decision to use volume measurements as opposed to weight measurements. Check out my response to a similar question that was asked here: http://wildbread.net/topic.asp?TOPIC_ID=102

Since we opted for volume over weight measurements, focusing on hydration rates seemed to be a tangent that would serve as more of a distraction/point of confusion.

As far as using your refrigerator mother with other sourdough recipes, it is completely doable. First, I would figure out what percentage of hydration your refrigerator mother is by weighing 3/8 cup of the flour you are using, and dividing it by 2 ounces (the weight of 1/4 cup of water). From there, you can add more flour or water, depending on the percentage of hydration.

As an easy example, 3/8 cup of our specialty white, unbleached flour weighs 2 ounces. Since 1/4 cup water = 2 ounces, a mother made using this type of flour is 100% hydration, and can easily be used with other 100% hydration sourdough recipes.


Ashley Ogle
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