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Learning sourdough math changed my whole baking week, weirdly
I was reading an old King Arthur flour blog last Tuesday and found out that a 100% hydration starter basically doubles in size every 4 hours at 75 degrees. I never measured my starter weight before, just eyeballed it, and my loaves were always dense or flat. Once I started weighing it and timing the feedings, my bread went from doorstop to bakery level in about 6 tries. Anyone else stumble on one random number that made everything click for them too?
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kevin_dixon8d ago
Watch out though, that doubling thing is really about the starter hitting its peak, not a rule you can set a timer to. In my kitchen at 75 degrees it peaks closer to 5 or 6 hours, and if I feed it right at 4 hours every time it never gets sour enough. Weighing it was the real game changer for me too, the timing just depends on your own starter and room.
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