Starter percentage needs a denominator. Starter mass divided by the added flour is different from prefermented flour divided by total flour.
What to compare
Include the water and flour already inside the starter. A relatively small starter addition is not a promise of a particular fermentation time: starter condition, dough temperature and flour all contribute. Keep fermentation observations separate from the baking timetable.
Quantities in this example
- 50 g sourdough starter
- 350 g lukewarm water
- 500 g bread flour
- 10 g salt
Reading the numbers
100% hydration starter
525 g total flour, 375 g total water, 71.4% hydration, 1.90% salt, 4.76% prefermented 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: Strictly, autolyse is flour and water; adding liquid starter is a practical variant but should be described accurately.
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.