I’ve been keeping an Excel spreadsheet to document my sourdough recipe as I gradually increase the hydration percentage of the dough. Here’s the start of an attempt to document crumb shots.
Levian
| INGREDIENT |
AMOUNT |
BAKER’S PERCENTAGE |
| Sourdough Starter |
20 g |
20% |
| Water |
100 g |
100% |
| King Arthur AP Flour |
100 g |
100% |
Dough
| INGREDIENT |
AMOUNT |
BAKER’S PERCENTAGE |
| Water |
305 g |
78% |
| King Arthur AP Flour |
350 g |
90% |
| Whole Wheat Flour |
20 g |
5% |
| Rye Flour |
20 g |
5% |
| Salt |
8 g |
2% |
Levian |
220 g |
|
Final Mixture
| INGREDIENT |
AMOUNT |
BAKER’S PERCENTAGE |
| Water |
415 g |
83% |
| Salt |
8 g |
2% |
| Flour |
500 g |
100% |
Like this:
Like Loading...
Related
Ben There Shot That 