Tai Phan Mem Phoenix 2011 Cracked
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Sourdough starter vs. working the dough
I was wondering if there is any difference between a sourdough starter and a working dough, e.g. Let’s say, I had some yeast added to my sourdough starter and I am ready to use that to work the dough, does that make any difference as to how it will turn out? Or, would I just work that dough no different than if I had the working dough recipe all ready to go?
There are a few differences. A working dough will have less yeast, might be higher hydration, no starters at all. As you say though, the only difference is the recipe. It’s the same as making a regular bread.
A starter is a hybrid recipe/process. A dough made into a starter is a tool of a baker to do what he wants to do, since he has some control over it, but is not a recipe made with salt, water and a yeast addition. To use, simply add some flour to the starter and knead until its done, usually about an hour. A proofed starter will stay for a few days, as long as you keep it covered. As it sits it will slowly ferment, absorbing whatever flour is available.
There are a few variations of recipes:
All purpose: 50% flour 50% water
All purpose: 50% starter 50% flour 50% water
All purpose: 18% starter 90% flour 12% water
All purpose: 10% starter 90% flour 10% water
All purpose: starter 60% flour 40% water
All purpose: 30% starter 70% flour 30
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