Calculadora de Alimentação de Fermento Natural
Calcule a quantidade de farinha e água para alimentar seu fermento natural.
Flour to Add
50 g
Formula
## How to Calculate Sourdough Starter Feeding ### Formula **Flour = Starter Weight x Ratio** **Water = Starter Weight x Ratio** **Total = Starter + Flour + Water** The feed ratio (starter : flour : water) controls how quickly the starter reaches its peak. A 1:1:1 ratio peaks in about 4 hours at 75°F. Higher ratios like 1:5:5 take longer but produce a more mellow, less acidic flavor. ### Temperature Effect Warmer environments speed fermentation. At 85°F a 1:1:1 feed may peak in 3 hours; at 65°F it may take 6 hours.
Exemplo Resolvido
50 g of starter with a 1:2:2 feed ratio at 75°F.
- 01Flour = 50 x 2 = 100 g
- 02Water = 50 x 2 = 100 g
- 03Total = 50 + 100 + 100 = 250 g
- 04Peak time = (75/75) x 6 = 6 hours
Perguntas Frequentes
How do I know when my starter has peaked?
A peaked starter has roughly doubled or tripled in volume, has a domed top (not collapsed), and smells pleasantly tangy. If the top is flat or sunken, it has passed its peak and the yeast is running out of food.
Should I discard starter before feeding?
Yes. Discarding most of the starter before feeding keeps the colony healthy by providing a high ratio of fresh food to organisms. Without discarding, the starter becomes too acidic and sluggish over time.
Can I use whole wheat flour to feed my starter?
Yes. Whole wheat and rye flours provide more nutrients and minerals, which can make a starter more vigorous. Many bakers maintain their starter on a mix of all-purpose and whole wheat flour.
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