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Backrezepte-Online :: Thema anzeigen - Hydration of Barm/sourdough Starter
Backrezepte-Online
http://www.backrezepte-online.de/forum/

Hydration of Barm/sourdough Starter
http://www.backrezepte-online.de/forum/viewtopic.php?f=109&t=651
Seite 1 von 1

Autor:  ancameni [ Samstag 22 April 2006 18:36 ]
Betreff des Beitrags:  Hydration of Barm/sourdough Starter


Autor:  DieterB [ Samstag 22 April 2006 19:36 ]
Betreff des Beitrags:  Re: Hydration of Barm/sourdough Starter


Autor:  ancameni [ Samstag 22 April 2006 19:56 ]
Betreff des Beitrags: 

Ich schreibe auf deutsch: Barm ist der englische Begriff für Sauerteig. 100% Hydration heisst wenn ich meinen Barm erneuere und ich will den Barm an gewicht verdoppeln: 100 g Barm + 50g Mehl+50g Wasser = 100%Hydration.
oder das Mehl ist zu 100% mit Wasser gesättigt.
Ich hoffe ich habe mich etwas deutlicher ausgedrückt.

Danke Alex

P.s.: ich backe viel nach den Büchern von Peter Reinhart (The Breadbakers Apprentice)

Autor:  Holzbäcker [ Samstag 22 April 2006 20:02 ]
Betreff des Beitrags: 

Ich denke Dein Barm ist aber Weizensauerteig - oder irre ich ?

Thomas

Autor:  DieterB [ Samstag 22 April 2006 20:03 ]
Betreff des Beitrags: 

alles klar.
Als ich Barm mit einer Maschine übersetzte, war das Egebniss Hefe.
Das hat mich doch ein wenig verwirrt.

Und für Sauerteig kennen wir sourdough.

Wenn du von 100% hydration schreibst, meinst du eine TA (Teigausbeute) von 200%
100g Mehl + 100g Wasser.

So, wenn du ein "anständiges", deutsches Brot haben willst, schau mal im Forum oder du klickst oben auf Backrezepte, wählst in der Navigation "Brot"

Wenn das nicht reicht, einfach mal anfragen, dann stelle ich ein rezept für dich ein.

Autor:  carla [ Sonntag 23 April 2006 00:58 ]
Betreff des Beitrags:  Re: Hydration of Barm/sourdough Starter


Autor:  bianchifan [ Sonntag 23 April 2006 09:48 ]
Betreff des Beitrags: 

Hello Alex,

nice to meet you in this forum!
If you understand German as I suggest, please take a lokk at , she's a fan of Peter Reinhart, too, I think.
There I've found the explenation of , ca. 2 years ago.

In Germany, hydration (Hydration, Wasserzusatz) is used only in technical circumstances, German bakers use the term "Teigausbeute"(TA).
The TA shows the relationship between the ordinary Basis and the whole result, the hydration shows the relationship betwenn the additional water and the basis.
e.g. hydration 100% mees TA200, hydration 75% meen TA 175, hydration 60% meens TA 160 and so on.
Pleas tell us your questions, i think here are many people trying to help you.
I don't know "White Whole Wheat", it tells me nothing.

Autor:  riesenoimel [ Sonntag 23 April 2006 10:05 ]
Betreff des Beitrags: 


Autor:  ancameni [ Mittwoch 26 April 2006 03:31 ]
Betreff des Beitrags: 


Autor:  DieterB [ Mittwoch 26 April 2006 07:11 ]
Betreff des Beitrags: 


Autor:  carla [ Mittwoch 26 April 2006 07:40 ]
Betreff des Beitrags: 


Autor:  DieterB [ Mittwoch 26 April 2006 07:48 ]
Betreff des Beitrags: 

Macht nichts.

Konini ist lediglich der Name einer bestimmten Sorte.
Und unser Weizenvollkornmehl in D ist nunmal rötlich.
Hab' schliesslich schon einige Zentner davon verbacken.

Autor:  DieterB [ Mittwoch 26 April 2006 10:51 ]
Betreff des Beitrags: 


Autor:  mehdi [ Mittwoch 26 April 2006 12:40 ]
Betreff des Beitrags: 


Autor:  Holzbäcker [ Mittwoch 26 April 2006 12:58 ]
Betreff des Beitrags: 


Autor:  DieterB [ Mittwoch 26 April 2006 17:28 ]
Betreff des Beitrags: 

bräunlich-orange = rötlich 8)

Autor:  mehdi [ Mittwoch 26 April 2006 18:12 ]
Betreff des Beitrags: 

Hallo,

anscheinend lässt es sich nicht nur über den Geschmack streiten...

Macht ja nichts. Mein Weizen ist jedenfalls nicht rötlich, sondern eher orange-bräunlich. :lol: :lol:

Liebe Grüße

Martina

Autor:  carla [ Donnerstag 27 April 2006 11:54 ]
Betreff des Beitrags: 


Autor:  bianchifan [ Donnerstag 27 April 2006 20:46 ]
Betreff des Beitrags: 

ich dachte eigentlich, wir wären hier im englischsprachigen Bereich...

Nun denn, die Bezeichnung Hard Red Wheat kenne ich als umgangssprackliche Bezeichnung für den üblicherweise angebauten leicht rötlich schimmernden Weizen. Ob denn nun White Whole Wheat kastrierter oder geschälter Red Wheat sein mag oder eine völlige Neuzüchtung, ist wohl wurscht, da die Unterschiede in der backtechnischen Bearbeitung wohl nicht so eklatant sind.

Und was die hiesigen Farbenspiele angeht, schaut doch malö bei Bundessortenamt nach, was es da so an Farbbezeichnungen gibt.
Im Regelfall ist unser Weizen etwas gelblicher.

Autor:  carla [ Mittwoch 05 Juli 2006 06:17 ]
Betreff des Beitrags: 

hi ancameni
and all others who need a bit of translation here. These are the most commonly used terms in english:

Baker's Percentage
Percentage of dough ingredients relative to flour amount.
The amount of flour is always 100 % and other ingredients, like water, salt and spices are counted relative to that.
Example:
A dough of 170 kg contains
100 kg flour,
68 kg water
2 kg salt.
The water is 68 % and salt is 2 % in baker's %.
Calculated as a regular percentage, the flour would be 58.5 %, water 40 % and salt 1.18 %


Dough yield (in Ggerman: Teigausbeute)
How much dough one gets out of 100 kg flour.
Example:
160 kg dough = 100 kg flour and 60 kg water = the dough yield is 160.


A more precise definition is:

Net dough yield: Dough amount in kg for 100 kg flour and water.
Gross dough yield: Dough amount in kg for 100 kg flour, water and other ingredients.
Practical dough yield: Obtainable dough amount under consideration of gross dough yield and losses through fermentation, evaporation, processing, etc.


Hydration
Water contents of a dough (or starter) in percent given as baker's percentage.
Example:
58 % hydration = 58 kg water in a dough with 100 kg flour.

Autor:  carla [ Mittwoch 05 Juli 2006 08:38 ]
Betreff des Beitrags: 


Autor:  DieterB [ Mittwoch 05 Juli 2006 17:58 ]
Betreff des Beitrags: 


Autor:  jeremy [ Samstag 16 Januar 2010 15:37 ]
Betreff des Beitrags: 


Autor:  carla [ Samstag 16 Januar 2010 22:52 ]
Betreff des Beitrags: 


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