Aim: To transition from a 100% hydration liquid sourdough culture to a 60% hydration stiff biga type sourdough culture.Phase/ build #17 grams mother culture @ 100% hydration 7 grams water14 grams A.P. flour28 Grams Total @ 50% hydration Log in or register to post comments Strictly speaking it's 60% at this point. Log in or register to post comments Phase/build #2From build #1 - 28 g Water - 36 g Flour - 51 g Total - 114 g @ 60% hydration Log in or register to post comments
Phase/build #2From build #1 - 28 g Water - 36 g Flour - 51 g Total - 114 g @ 60% hydration Log in or register to post comments
Strictly speaking it's 60% at this point.
Phase/build #2
From build #1 - 28 g
Water - 36 g
Flour - 51 g
Total - 114 g @ 60% hydration