An overnight schedule is a planning choice, not one universal fermentation time. Separate the quantities in the formula from the conditions that determine its progress.
What to compare
For 75 g starter with 500 g directly added flour, starter mass is 15% of that flour. At 100% starter hydration, prefermented flour is only about 7% of total flour. Cover dough to prevent drying, and keep refrigerator temperature and dough development in the record rather than assuming a cold rest fixes every crumb problem.
A worked comparison
450 g bread flour + 50 g whole-wheat flour + 360 g water + 75 g of 100%-hydration starter + 10 g salt totals 945 g dough before baking. The starter contributes 37.5 g each of flour and water: 537.5 g total flour and 397.5 g total water, or about 74.0% hydration. Salt is about 1.86% of total flour.
Continue reading
For quantities, use the hydration reference or arithmetic guides. For a complete cooking method, choose one of the published recipe references and follow its ingredients, equipment and process together.
Sources & scope
- Reference: Reynolds parchment is rated to 425°F and must not touch an open flame or oven sides.
- Reference: Covered vessels trap the loaf's own steam; handling boiling-water steam pans is a burn hazard.
- Reference: Steam methods need long mitts and thermal-shock precautions; water splashed onto hot glass can break it.
Source-based explanation and editorial checklists by SourdoughStart, operated by Tag Ad Limited. AI-assisted article revised 2026-10-12. Source links are not endorsements.
Revision note: prepared for the new reference-led edition. Suggest a correction.