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Sourdough baking uses ratios like 1:1:1 (starter:flour:water) as a flexible guide. Understanding ratios enables scaling and customizing fermentation timing and flavor development.
Fórmula
Baker's ratio: Flour = 100%, Water = X%, Starter = Y%
Guia passo a passo
- 1Enter desired flour amount
- 2Select starter feeding ratio
- 3Calculate flour, water, and starter quantities
Exemplos resolvidos
Entrada
Flour: 500g, Ratio 1:5:5 (starter:flour:water)
Resultado
Starter: 100g, Water: 500g
High hydration sourdough
Erros comuns a evitar
- ✕Confusing feedings with recipe ratio
- ✕Incorrect hydration calculations
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