Maybe less than you would think. On average my doughs contain 28-30% (bakers %) starter. But some formulas go up to100%. If the weather's warm I know that's the dough box that's going to be overflowing when I open the fridge door in the morning after overnight fermentation. But from a flavour point of view ..... not appreciably sourer.
But the point is, rather than asking the question, you should be trying it out yourself. How else are you going to learn?
I agree with Mick but I think that you will have an effect on the time taken, particularly for small amounts, given that you have to populate the whole dough with sufficient yeast etc to produce the lift that you need and this has implications for the strength of the gluten that is developed (or over developed).
Another factor could be that the higher the quantity of levain, the less fresh flour there is in the dough and this has potential implications also for the strength of dough that can be developed (as, timewise the levain is somewhat ahead of the fresh flour in this regard) and for the amount of sugars that are left for the Maillard reaction and maybe this could result in a paler loaf.
Are you saying that this is your experience, Farinam, or are you talking theoretically? I'm a great believer in experience.
Forgot to say I was also given a bunch of Dutch sourdough recipes that I had to make sense of that all started "1 litre of Starter". The first one came out with starter at 180% which I gradually eased down to 125%. Made fabulous if slightly weird bread.
Not a professional by any means and haven't tested any real extremes. But I have noted differences in dough/loaf quality at different starter levels though I have to admit that, given time differences, there could have been other influences and I haven't done side-by-side comparisons. In a similar vein, I have noted that, in at least some recipes with higher starter bases that the product does not brown up as well but I have to admit that there could be other factors at play as well.
So, these observations, together with my readings from various sources (both soft and hard copy) formed the basis for my comments on which I am perfectly happy to stand corrected by those with greater knowledge and experience.
Replies
Maybe less than you would think. On average my doughs contain 28-30% (bakers %) starter. But some formulas go up to100%. If the weather's warm I know that's the dough box that's going to be overflowing when I open the fridge door in the morning after overnight fermentation. But from a flavour point of view ..... not appreciably sourer.
But the point is, rather than asking the question, you should be trying it out yourself. How else are you going to learn?
Best wishes
Mick
www.thepartisanbaker.com
Hello chaswelch,
I agree with Mick but I think that you will have an effect on the time taken, particularly for small amounts, given that you have to populate the whole dough with sufficient yeast etc to produce the lift that you need and this has implications for the strength of the gluten that is developed (or over developed).
Another factor could be that the higher the quantity of levain, the less fresh flour there is in the dough and this has potential implications also for the strength of dough that can be developed (as, timewise the levain is somewhat ahead of the fresh flour in this regard) and for the amount of sugars that are left for the Maillard reaction and maybe this could result in a paler loaf.
Good luck with your projects.
Farinam
Are you saying that this is your experience, Farinam, or are you talking theoretically? I'm a great believer in experience.
Forgot to say I was also given a bunch of Dutch sourdough recipes that I had to make sense of that all started "1 litre of Starter". The first one came out with starter at 180% which I gradually eased down to 125%. Made fabulous if slightly weird bread.
I also once baked my starter. Just testing ....
Mick
www.thepartisanbaker.com
Hi Mick,
Not a professional by any means and haven't tested any real extremes. But I have noted differences in dough/loaf quality at different starter levels though I have to admit that, given time differences, there could have been other influences and I haven't done side-by-side comparisons. In a similar vein, I have noted that, in at least some recipes with higher starter bases that the product does not brown up as well but I have to admit that there could be other factors at play as well.
So, these observations, together with my readings from various sources (both soft and hard copy) formed the basis for my comments on which I am perfectly happy to stand corrected by those with greater knowledge and experience.
Good luck with your projects.
Farinam
the only change from my point of view is shorting the time of rising dough