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Ashley
656 Posts
Ashley
MOSCOW
Idaho
USA
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 Posted - Aug 07 2018 : 1:28:31 PM
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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.
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Ashley Ogle |
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100% Hydration
