Sourdough Baker's Percent

Ever question the percentages in Sourdough Bread Formula?
Why the salt, the water seem off. Watch the video, part 2 of baker's percent, and learn from a professional baker the math behind the percentages.
It's easier than one thinks.
If you like these videos, you may be interested in checking out our online academy. onlineartisanbakingacademy.th...

[@new2chem390]

This helps a lot I dont know why no one else teachs Sourdough Bakers Percent.

[@doinamarina6616]

Finally a new video 🙏. I’ve watched all your videos and liked them. I even clicked the notification 🔔 icon - only channel that I’ve done that for. Thank you for your videos, please please keep them coming. Kudos from Denmark!

[@kingdombread-tampa2932]

Awesome! Thank you!

[@yaboichester2104]

I'm looking forward to the classes. Thank you for all these amazing videos

[@kingdombread-tampa2932]

You are so welcome!

[@mdrumm78]

Love this channel great job we are from are from Ireland 🇮🇪 great tips

[@kingdombread-tampa2932]

Awesome! Thank you!

[@hormz7754]

Thank you very much for sharing your knowledge and experience, looking forward to your classes

[@kingdombread-tampa2932]

Thank you, hopefully by the week of 3/22 I will have completed the filming, and can provided the website. Thank you for your support!

[@TIGRWOODS]

Your videos are great. I went to culinary school in the early 80’s, landed a great first job in my quest to become a Chef. I leaned and fell into baking and desserts/pastries for the next few years and had some decent training. Just not towards bread. In a fluke, I became a golf pro which I did for the next 30 plus years but I always made desserts on the side for local restaurants. 6 years ago I flip flopped, I now make desserts for a great local restaurant and teach golf in the afternoons. About 3 years ago I fell in love with bread. I mean really fell in love! Marti Gras is right around the corner so for the last couple days I’ve been fooling with my King Cake recipe which has been a huge hit for 4 years but has been erratic. You should extend your series and touch on enriched dough. Thanks for your knowledge and if you ever need a golf lesson let me know!

[@RocRizzo]

I just deduct the flour and water from the recipe. If I want 1000g flour, I deduct 100g flour and 100g water for the starter. I then need only 900g flour and 600 g water to achieve 70% hydration. I try to keep the recipes simple, and make breads with different hydration, and just keep the total flour from both the starter and any combination of flours to 1000 g. The salt is always 2% or 20 grams in my case. Please correct me if I am incorrect, but it really makes coming up with recipes quite simple. Thanks for all your guidance in this. It is some of the best on KZbin.

[@rsa4510]

That is correct

[@layzy24]

Kind of, the x factor here is the percentage of levain you want to incorporate in your bread and the kind of levain. Do you want a more biga or polish type of lavain.

[@janetfogarty4852]

Can you not jjust deduct the appropriate ratio of flour, water, pinch yeast from original formula to make a levain and then add it back in? Thanks for sharing all of your knowledge with us.

[@leongyokeyen]

Can I know the percentage of pumpkin paste to add to my dough as the amount of water is unknown ? Tq. 🤔

[@titikbeeler9784]

It's a bit too much for me Tim. My question is, how much culture or seed i need if i would make 20% of levain for the recipe, coz i have already nice culture in my fridge. Is it 50% from the amount of flour content in the levain? That means 1:2:2 .....or how? Greeting from Switzerland. And thanks so much for all those videos you"ve been making. Make me feel i go back to school again Tim, great

[@kingdombread-tampa2932]

Hello Titik, I tell you what, check out our online academy. onlineartisanbakingacademy.thinkific.com/ The foundation class comes with a 120 page PDF, and lecture, plus 6 demonstrations that would definitely answer all of your questions. Tell me what you think of the class. All the best!

[@SmokinJames]

Thank you for the videos. I have a question though: If I make a levain 100% hydration, could I just deduct that 100% from my dough recipe? Say 200g water, 200g flour, + 45 g starter. Could I just deduct the 200g water and 200g flour from my recipe?

[@kingdombread-tampa2932]

Consider and calculate total flour and total water, from that you will know your total hydration. Do the math rather just substitutions. Send me the formula if you wish.

[@SmokinJames]

@@kingdombread-tampa2932 Thanks for responding. What I did was make a levain with 225g water, 225g bread flour and 50g starter. I The final was: 450g Levain 40g water (I deducted 225g so would have been 265g) 140g warm milk 310g whole wheat flour 170g bread flour ( I deducted 225g so would have been 395) 140g warm honey 14g kosher salt 60g softened butter

[@SmokinJames]

@@kingdombread-tampa2932 I will do that. I like doing the math. Is there a loss in the hydration after 12 hours of fermentation the Levain goes through before you use it? Is that what the added 10% is for?

[@vincelieu4425]

It seems like there is still a confusion on my part with the levain itself, which involves a sourdough starter that I don't see mention. As a new home baker, can I start bypass the levain and apply a sourdough starter directly to the overall dough? I think of a levain is equivalent to a poolish and a sourdough starter is equivalent to a commercial yeast, are these assumptions correct?

[@justinrogers9656]

Hi mate. A levain is a mixture of Flour, water and yeast that will make your bread rise. The poolish is flour, water and commercial yeast. (This is a levain). A sourdough starter is also a levain but is made of flour, water and the wild yeast cultures that you would have already developed in the making of your starter.

[@justinrogers9656]

However much your sourdough starter weighs, it should be equal parts flour and water. So if you use 1kg of flour to start your recipe, you should make up and use 200g of starter for your 20%. 100g flour = 10%. 100g water = 10%. So for 70% hydration and 2% salt. 1100g flour is 100% + 10% = 110%. Water = 110 × 70% = 770g. 770-10%= 670g. Salt = 1100g × 2% = 22g. Final recipe 1000g flour 670g water 22g salt 200g sourdough starter

[@vincelieu4425]

Great. Thanks @Justin Rogers for the info.

[@SmokinJames]

@@justinrogers9656 Why can't you just make your levain, which is 100% hydration, and deduct that water and flour from the dough recipe? It's just the flour and water that you would normally use in your recipe anyway.

[@goattactics]

Im wondering why the poolish percent refers to the amount of total flour you are pre-fermenting and the levain percent refers to both the flour and water as a percent of the total flour.

[@kingdombread-tampa2932]

Think that the poolish is subtraction from a straight dough formula, and the baker chooses to ferment a % of the original flour. A levain can be considered a separate ingredient, but adds flour and water to the total flour and total water. Hope this helps.

[@memphisddeb]

Where are the other 18?

[@lorettacabral4196]

Buy your bread...less complicated..

[@new2chem390]

What's the fun of that?