Entered ripening can feel overwhelming. Back when I was young, I didn't understand how much science and math were involved in my new hobby! Case in Point: You can see that other rumor furnaces throw numbers like 1: 1: 1 or 1: 4: 4. These refer to nutrition reports, a simple but useful tool for maintaining your starter. If math makes you nervous, don't worry! Nutrition reports are easy to understand, and learning how to use them can help you adjust your maintenance and baking schedule.
What is a source report with yogurt?
In absorbed baking, a nutrition ratio simply refers to the proportion of flour and water used to feed a sour starter.
The nutrition ratio includes three numbers: first, the drying starter, commonly called the seeds, followed by flour and water. So a 1: 1: 1 nutrition ratio means that the sour starter, flour and water are added in equal amounts in weight. For example, if you use 100 grams of seed, then you will add 100 grams of flour and 100 grams of water to feed your drying beginner. A 1: 2: 2 ratio, meanwhile, means that you will add 200 grams of flour and water to 100 grams of sour starter.
Photo and food styling by Hannah Dela Cruz
Why are nutrition reports important?
Nutrition reports determine how much food your starter gets. A beginner needs enough nutrition to stay healthy. At a minimum, a beginner should be fed in a 1: 1: 1 ratio, also known as a 100 percent hydration starter; This provides enough food to keep the community of microorganisms in your healthy, well -nourished and balanced culture, and is a common nutrition ratio (included in in King's start -up recipes Sourdough King!).
How much you feed your drying beginner also determines how fast it rises. The more flour and water add in proportion to the beginner (in other words, the higher the last two numbers in the nutrition ratio), the more time it will have to consume all its food. Therefore, the slower the grows and the longer it will last Reach peak ripening (The point at which it is ready to be used to make bread).
At the warm room temperature (about 78 ° F) a healthy baked healthy starter fed at 1: 1: 1 will usually reach its peak after about 4 to 6 hours. (This timeframe may vary between 4 to 8 hours, depending on the health of your starter and your kitchen temperature.) This is when the starter is in the most powerful and ready for baking. At this point, your beginner has consumed most of the flour that is fed; The beginner will begin to fall, shrinking to volume, and natural yeast and good bacteria will become less active. After about 12 hours, it will be ready to feed again.
How can I use nutrition reports in my drying routine routine?
A nutrition ratio is just a variable you can manipulate to adjust your start schedule. Need your beginner ready to bake with ASAP? Go for a smaller nutrition ratio so your starter arrives faster. Want to feed your beginner in the morning, so it's ready to use after work? Add a higher percentage of flour and water when feeding it, in order to grow more slowly.
Here's a look at how everything works.
Testing various drying food reports
To explore how different nutrition reports allow you to adjust your beginner to suit your schedule, I did an experiment by comparing three ordinary reports.
Let's say I'm making a recipe calling for 180 grams of starter.
I have tested three nutritional reports, 1: 1: 1, 1: 2: 2, and 1: 4: 4 to see how quickly my baking starter would be. For this experiment, I used a Brod & Taylor bread designer To keep beginners at an optimal temperature (78 ° F).
Note: Important is important to remember that every beginner is unique, and these time deadlines are simply a guide based on my personal beginner. Depending on the health and maturity of your beginner, as well as the temperature in your kitchen, your lifting time may be shorter or longer.
Photo and food styling by Hannah Dela Cruz
Photo and food styling by Hannah Dela Cruz
1: 1: 1 = 60g (beginner): 60g (flour): 60g (water)
- After 4 hours: doubled, a visible lift, visible bubbles on the surface and evenly distributed throughout; This beginner is ready to use for baking
- After 8 hours: Streaks show that the beginner has begun to fall, indicating that he has used most of his food; This beginner can still be used for baking bread
- After 12 hours: Significant decrease in volume, still some visible but ready to feed bubbles
1: 2: 2 = 36g (beginner): 72g (flour): 72g (water)
- After 4 hours: Almost doubled in size with a visible, but still without roof lift, visible bubbles at the end of the starter, but none in the upper or breaking on the surface
- After 8 hours: reached the peak, doubled in size and showing an even distribution of large bubbles throughout the beginner; ready to be used for baking
- After 12 hours: Starting to fall, it would still be okay to use for baking, but it must be fed soon.
1: 4: 4 = 20g (beginner): 80g (flour): 80g (water)
- After 4 hours: visible elevation, but not doubled in volume; Just a few small bubbles across the beginner
- After 8 hours: Ready doubled in size, visible bubbles on the surface and distributed evenly throughout but not quite culminated
- After 12 hours: doubled completely in size, culminated, with equal distribution of bubbles; Baking
What is the best nutrition report for my beginner?
The initial drying is unique, so the best nutrition approach depends on your needs and the ripening routine. By personalizing the way you feed your beginner, you can create the exact amount you need while checking when ready for baking.
For example, if you are getting a sour afternoon recipe, a 1: 1: 1 ratio is right for you. Feed your beginner in the morning and in about 4 to 6 hours, it should be ready to bake bread. However, if you are planning to treat your recipe in the morning, feeding it a 1: 4: 4 report before the bed would work better, as it would be ready to bake approximately 12 hours later.
Choosing the right nutrition ratio also gives you control over your start maintenance schedule. A 1: 1: 1 ratio requires more frequent foods, while higher ratios such as 1: 8: 8 or 1:10 pm extend the time between foods so you can only need to feed once a day.
Note: Beginners fueled in different reports will not make any changes in the way they perform in baking; The main difference is how long it will take a starter to reach the peak.
Photo and food styling by Hannah Dela Cruz
Can I use volume measures to calculate my nutrition reports?
Nutrition reports are always based on weight, not volume. Since fluids are denser than solids, the calculation of these reports by volume simply does not work. For example, a cup of flour weighs 120 grams, while a cup of water weighs about 226 grams – you can see how the use of cups and spoons will throw the report. In addition, the flour density may vary depending on how it is measured, which means that a cup of flour can weigh differently depending on whether it is chopped and packaged. For the best results, always measure out of weight with a topic.
Now that you know you can put a sour routine on your schedule, why not try some of our yogurt recipes?
Cover the photo and food styling by Hannah Dela Cruz.
