Making Starter


I want to make a large batch of pizza dough with starter. How can I do this using the bakers formula? Do I count the flour and water that goes into the starter and minus the amount of the starter from the rest of the formula? Example. If I wanted to make 10 pounds of dough, How would I do this??? I am so confused. Please help.

Maggie S.
posted over 3 years ago

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That’s a lot of pizza dough :-) This might be a helpful tool for you. It’s a pizza dough calculator

http://www.pizzamaking.com/dough-calculator.html

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Paul S.
posted over 3 years ago


As Paul mentioned, 10lbs is a lot of dough. If it's your first time making dough, then I'd recommend making a small test batch since there's less risk. Also, depending on how you're making it (e.g. mixer or hand), it might need to broken up into smaller batches any way.

I only took a quick look at the dough calculator, but didn't try using it. the "old fashioned" way is to break it down into numbers. It's a bit lengthy, but here's how:

1. Start with the Bakers Percentage chart in the back of the Pizza Bible on page 302.
2. The first column is "Flour" and is 100%. We need to pick an amount that we'll use. Let's go with 1,000 grams because it's a nice round number and happens to be a realistic value for a small batch of dough.
3. Moving over to the next column, "Water", you'll see a number "64". This means the amount of water that is used is "64%" of the weight of the flour. In this case, 640 grams.
4. Keep doing this until you get to the "Starter" column. Here you'll see a value such as 20. Calculate the value based on the 1,000 grams we came up with in step 5. This gives us 200 grams.
6. This is where it gets a little tricky. The starter recipe is 50/50 water and flour, so use 100 grams of flour, 100 grams of water and add a 1/4 teaspoon of yeast (ADY). We’re basically doubling the poolish recipe here.
7. The final step here is subtracting the amount of flour and water used in the starter from the “Flour" and “Water” columns leaving us with 900 grams of flour and 540 grams of water. Just to clarify, we’re subtracting these values because we’re using "20% starter” . That is, our recipe consists of 20% starter.

I hope this helps. Let us know if there are any additional questions.

Raj

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Raj Irukulla admin
posted over 3 years ago


Thank you so much for taking the time to explain it to me. It helped me a lot. Should I also subtract the amount of yeast that I use in the Starter from the dough (like the water and flour)? And should I adjust the amount of time for the starter as well or 18 hours would me enough?
Thank you so much!!! :-)

Maggie S.
posted over 3 years ago

It's probably not necessary to subtract the yeast from the original amount. As far as time goes, I've found that 8-10 hours is good for me. There's some trial and error involved here. Basically you want the starter to form a dome. This can happen any where from 6 hours to 18 hours depending on the temperature and other factors.

- Raj   over 3 years ago


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