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Thanks

Jeff Kreitman <jeffkreitman@gmail.com>
Wed, 28 Aug 2013 08:49:40 -0400
v113.n031.4
Thanks to everyone for all their great suggestions and input on how 
to convert my sourdough starter.  I did double check the starter 
recipe (which is from "Nancy Silverton's Breads from the La Brea 
Bakery") and I'm fairly certain I'm correct.  Her starter maintenance 
formula calls for 3 daily feedings as follows:

First feeding:
8 ounces water
5.5 ounces flour
18 ounces starter

Second feeding:
16 ounces water
11 ounces flour

Third feeding:
32 ounces water
22 ounces flour

So, regardless of the hydration ratio of the starter in step 1 over 
time the starter would (every nearly) achieve this hydration ratio 
through repeated feedings.  If I add up all the flour and water I get 
56 ounces of water and 38.5 ounces of flour so 56/38.5 = 1.45 (145%).

After I sent my first message I did also consider that if I wanted to 
make the conversion quickly (i.e. 1 or 2 feedings) I may also have to 
account for the additional water that should've been present in my 
starter. Therefore, if I use 8 ounces of 100% starter to begin the 
conversion I would need to add the extra water that would have 
present had the starter been maintained at 145%.  For 4 ounces of 
flour I should have 5.8 ounces of water for a 145% starter so I would 
need to use 8 ounces of starter plus the "missing" 1.8 ounces of 
water and then feed at 145% until I'm ready to bake.  Do others think 
this step is necessary?  I could certainly adjust the dough by feel 
as I'm making it, but nearly 2 ounces of missing water can be considerable.

I do appreciate Mike's insight that "thick" starters and "thin" 
starters behave differently but I don't really have the time (or 
energy) to maintain 2 starters so I'm trying to think of how I can 
quickly adapt my 100% starter with the best mix of efficiency and 
good baking outcomes. I'm relatively new to sourdough so if I'm 
making incorrect assumptions, please let me know.

Thanks again for sharing your collection knowledge.