How long do you want it to take for the preferment to mature? At what temperature will the preferment ripen.
Now, what should that seed percentage be? That's the art. So, if you were doing a starter that contained 100 gms of flour, 100 gms of water and 5 gms of seed. Of course, the problem starts with a formula calling for 1 TBL of starter rather than a weight, but you could weigh it and find out what it weighs.Once you know that, you can do the calculations.Īccording to the BBGA standard, you should write your formula to include the percentage of seed (what you call starter) (or yeast) that you should include in the preferment. Since this post was published as a reference for future questions, please let me know if you find errors or have additional pertinent information.Īnd I really need to wrap up commenting because I'm displaying my signature crankiness. NOTE - the dough minus the Levain contains 580g Water and 880g Flour. In this example there is 120g water and 120g flour in the levain. PPF (Pre-Ferment) = 12% Levain Hydration = 100% - With this method the hydration of the Levain is always specified. Most bakers on The Fresh Loaf use this one. It is this method that has been adopted as the standard by the Bread Bakers Guild of America ( BBGA). This method is called the Percentage of Pre-Fermented Flour ( PFF). Method #2 - Levain flour divided by TOTAL flour (including the flour in the Levain) used in the formula Levain = 240g (24%) - Since the hydration of the Levain is not specified we commonly assume 100% hydration It is important to realize that the weights of both the water and flour in the Levain are not part of the Total Water and Toal Flour in the formula. This is best explained as the Levain being considered an ingredient according to Bakers Percentages, the same way salt would be calculated in a formula. Method #1 - Total levain weight (including the water and flour) divided by the flour weight of the final dough Realize that many highly respected bakers use either of these methods. The various methods of calculating Levain can be confusing. Levain flour divided by TOTAL flour used in the recipe Total levain weight divided by the flour weight of the final dough There are 2 main methods used to calculate the percentages of Levain used in a formula. This post was written with the thought that it can be linked for future replies to the question of Levain and how it is calculated. Certain repeated questions turn up from time to time that are valuable, but the replies required are lengthy.
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