Awesome explanation and examples that definitely going to help me improve my recipes! The examples you used to account for room temperature will definitely help me reduce the number of times I must repeat the same recipe significantly! I was basically just guestimating how much cooler my water had to be so I end up at 25°c after mixing. But now, with your examples I finally can be asked to tackle accounting for humidity as well! (Totally wasn't dragging my arse to address that elephant in my kitchen. Thanks again for all the professional and very accessible content!
If I use sourdough starter. For example 2500 flour - 100% , starter 10% - 250 (1:1 water) . It means that Total flour will be 2500 + 125 ( from starter) and to calculate water I should take all flour+starter flour = 2625 - 63% = 1653 - 125 ( starter water). In this case final mix with 10% starter will be real 63% . Do we need to recalculate flour and water when we using sourdough starter or poolish? Or starter is already a part of that 100% flour mix?
@radion4223 I have video on all of this coming in about 2 days with a complete custom built preferment recipe builder. The short answer is everything needs to be balanced. Give me two days and you will see how everything needs to be put together.
![What is a Ratio in Math? Understand Ratio & Proportion - [6-3-1]](http://i.ytimg.com/vi/faNsjkVIbcY/mqdefault.jpg)
Awesome explanation and examples that definitely going to help me improve my recipes!
The examples you used to account for room temperature will definitely help me reduce the number of times I must repeat the same recipe significantly!
I was basically just guestimating how much cooler my water had to be so I end up at 25°c after mixing.
But now, with your examples I finally can be asked to tackle accounting for humidity as well! (Totally wasn't dragging my arse to address that elephant in my kitchen.
Thanks again for all the professional and very accessible content!
Sounds like you are totally on the right track....just need a few little tips and tricks and you will be baking like a pro.
Cheers
The best explanation I've heard. No BS for real!
Thank you it was really helpful
Very nice and simple explanation to understand. Thanks so much
JP, you explain this stuff so well, I'm thinking, you must have taught it at some point!
Korp Kuhn, Krap!
Hahaha the Thai Thank You is appreciated. Mai Mee Pen Ha. 555555
Really, really helpful.
If I use sourdough starter. For example 2500 flour - 100% , starter 10% - 250 (1:1 water) . It means that Total flour will be 2500 + 125 ( from starter) and to calculate water I should take all flour+starter flour = 2625 - 63% = 1653 - 125 ( starter water). In this case final mix with 10% starter will be real 63% . Do we need to recalculate flour and water when we using sourdough starter or poolish? Or starter is already a part of that 100% flour mix?
@radion4223 I have video on all of this coming in about 2 days with a complete custom built preferment recipe builder.
The short answer is everything needs to be balanced. Give me two days and you will see how everything needs to be put together.
Thank you. Now I understand direct/indirect propionate calculations.