Any Home Bakers Here?

[SnapdragonQ]

ETA: my starter is equal amounts flours and water, or 100% hydration I think?

More questions -

If 1 cup (ish) starter is the equivalent to about 1 packet (2 & 1/4 tsp) of yeast, and I normally adjust yeast down a tad for my altitude, can I still use the standard amount of starter called for in any given sourdough recipe knowing my GF starter will be a little weaker anyway?

If I want to add SD starter to a given recipe, is a good rule of thumb:
For every 50g (1/2 cup?) of starter used...
-reduce flours by 50g
-reduce liquids by 50g
I realize I will need to be flexible on the exact amounts based on how the batter/dough is behaving.

If I have 1/2 a cup of bubbly starter, and I need to increase the volume to more than 1 cup, ...say maybe I need 1 &1/2 cups.....can I feed for volume all at once? Or will this "water" down the yeast too much at one time?
Or, would it be better to increase the volume incrementally?
Like -
Have 1/2 starter
Add 1/2 flour and water
Wait till bubbly
Add another 1/2 cup flour and water
...assuming I already have my master saved amount removed before this.

 

[jnicholes]

Onigiri!

A Japanese recipe. I felt adventurous, and made some.

https://www.justonecookbook.com/onigiri-rice-balls/

Delicious, too!

 

[Lemon-Drop]

View attachment 3036400

Onigiri!

A Japanese recipe. I felt adventurous, and made some.

https://www.justonecookbook.com/onigiri-rice-balls/

Delicious, too!

Oh! I made those once-they were so good! (not that excact recipe, though)

 

[ronott1]

ETA: my starter is equal amounts flours and water, or 100% hydration I think?

More questions -

If 1 cup (ish) starter is the equivalent to about 1 packet (2 & 1/4 tsp) of yeast, and I normally adjust yeast down a tad for my altitude, can I still use the standard amount of starter called for in any given sourdough recipe knowing my GF starter will be a little weaker anyway?

If I want to add SD starter to a given recipe, is a good rule of thumb:
For every 50g (1/2 cup?) of starter used...
-reduce flours by 50g
-reduce liquids by 50g
I realize I will need to be flexible on the exact amounts based on how the batter/dough is behaving.

If I have 1/2 a cup of bubbly starter, and I need to increase the volume to more than 1 cup, ...say maybe I need 1 &1/2 cups.....can I feed for volume all at once? Or will this "water" down the yeast too much at one time?
Or, would it be better to increase the volume incrementally?
Like -
Have 1/2 starter
Add 1/2 flour and water
Wait till bubbly
Add another 1/2 cup flour and water
...assuming I already have my master saved amount removed before this.

don't worry about it too much!

Getting what you want out of the bread is a combination of a lot of factors, like the absorption rate of the flours you use. GF bread takes a lot of experimentation too.

 

[SnapdragonQ]

don't worry about it too much!

Getting what you want out of the bread is a combination of a lot of factors, like the absorption rate of the flours you use. GF bread takes a lot of experimentation too.

Well that was a deflating answer. ...no pun intended!
You are right about GF flours too.

I don't really have anything in mind at this point, just trying to get my mind around some of the basics so that when I need to use some starter or discard, I kind of know what to do.

 

[Ladies-Eight]

Bakers good morning one and all!

The temperature is 60 and sunny.

Have a great day!

 

[Lemon-Drop]

Cinnamon rolls are poofing right now.

 

[Lemon-Drop]

Cinnamon rolls are poofing right now.

I meant proofing, but poofing works as well.

 

[SnapdragonQ]

I meant proofing, but poofing works as well.

I call it poofing.
Never understood the word proofing, unless that's about the yeast trying to prove it's still got it's poof.

 

[Aria]

We have 49 Degrees and Sunny. Forecast ...Rain
Enjoy your day and evening. Always ENJOY whatever you are doing.