Okay, I’ve got it… sourdough time again!

Figured out the perfect applications – plural! – for the sourdough that has been coming back to life on top of my fridge all week.  Two Maggie Glezer recipes (my mother probably has her book, A Blessing of Bread, if I wanted to hold and caress it in person instead of just steal recipes over the Internet):

But first… here’s the fun part, which I can actually do now that I have a scale:  all of Maggie Glezer’s recipes apparently call for a FIRM starter.  And my starter is pancake-battery; I believe it’s known as 100% hydration, which means that by weight I add about as much flour as water. 

So I must spend a day converting the starter to 50% hydration…

Here’s the technique I plan to follow.

So much bread-geeky, scale-happy fun…

Wait a minute!  That technique (Maggie Glezer’s conversion formula) is apparently WRONG, and according to this site, I am apparently not the biggest, funnest bread-geek on the block.

The author there says the following  formula is more accurate to convert a 100% (pancake-batter) starter to a 50% (thick) starter:

40 g starter (40g of 100% starter = 20g water + 20g flour)

then add

15g water (+ the original 20g = 35g water)

50g flour (+ the original 20g = 70g flour)

And, as everyone knows, 35/70 = 50% hydration.  Whew!

So that’s what I’m doing right now, before I go in to fold the laundry.  If it’s ready, it should quadruple in 8 hours or less.  Here’s hoping!

NOTE TO SELF:  Ambitious but beautiful braiding technique to try, also from Maggie Glezer:  http://www.finecooking.com/videos/braiding-challah.aspx

Comments

Know what else you're gonna love?

Baking maven Paula Shoyer declares war on kichel. This killer recipe proves her wrong.

Baking in Israel? Beware of FAKE condensed milk

Healthier (and pareve! and vegan!) Dalgona / TikTok / Korean viral coffee

More delicious kosher morsels!