Master Dough with and without starter


In the PB the recipe with and without the starter call for the same starting amount of flour and water. It seems like the base would be less of water and flour if we are using a starter. Can someone clarify

Tim Bartolomeo
posted 6 months ago

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Hi Tim, you're right in that the two won't have the exact hydration, but the difference is negligible, so my guess is the amounts, not including the starter, were kept constant for consistency. Just did some quick math and basically it's 65.2% hydration (w/starter) vs 65.1% (no starter).

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Raj Irukulla admin
posted 6 months ago


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