100% Flour (whole grain) 200% Water Time: 24h Goal Temp: 40°C, or 104°F
100% Flour (whole grain) 300% Starter Time: 24h Goal Temp: 35°C, or 95°F
100% Flour (whole grain) 50% — 300% Water 20% Starter
Some people like wet starters, and some people like dry starters. That’s why the variation in water percentages.
Keep track of your starter’s hydration level. If you have 100% water and 100% flour, that’s 100% hydration. When determining the amount of flour to use for refreshment, you start with the amount of flour in your starter, and multiply by a factor of 5-20. Lower values are better for cold environment, and higher values better for warmer environments.
If your house is 66°, and you have 50g of 100% hydrated starter, you’d multiply 25 times 5, for 125g of flour. You could then add the appropriate amount of water for the hydration level you prefer.
I’ve followed this schedule for the past couple of weeks. I keep my house’s temperature around 68°. I start my dough Friday afternoon, let it bulk rise through the evening, shape before bed, and proof overnight in the fridge.
Day 1 (Refreshment 0)
100% Flour: 100g 200% Water: 200g
Day 2 (Refreshment 1)
100% Flour: 50g 300% Starter: 150g
Day 3–7 (Refreshment 2)
100% Flour: 100g 100% Water: 100g 20% Starter: 20g
Morning of mixing
100% Flour: 250g 100% Water: 250g 20% Starter: 50g;