Kikokotozi cha Mkate wa Sourdough.

Asilimia za mwokaji na unyevu halisi kwa wakati halisi.

Smart Bread Presets

Scale By

Base Flour

True Hydration

Salt

Starter / Levain

Starter Weight

Starter Hydration

Preferment flour & water are extracted automatically and counted in true hydration.

Complex Ingredients

Hidden water inside ingredients is deducted from added water so true hydration stays exact.

Desired Dough Temperature (DDT)

Desired Dough Temp (°C)

Room Temp (°C)

Flour Temp (°C)

Friction Factor

—

Water = (DDT × 3) − (Room + Flour + Friction)

Recipe Ingredient List

Total flour is strictly 100%.

IngredientAmountBaker's %

Zero-Waste OptimizationScale the recipe around leftover starter

Total Dough Weight

—g

Dough Composition

Crumb Preview

Bake Mode

Maswali ya Sourdough

Unyevu halisi huhesabiwaje?

Maji yaliyoongezwa + maji ya starter + maji yaliyofichika, gawa kwa unga wote.

Asilimia za mwokaji ni nini?

Kila kiungo kama % ya unga wote, daima 100%; starter huhesabiwa.

Hesabu ya DDT hufanyaje?

Maji = (lengo × 3) − (chumba + unga + msuguano), kulingana na kichanganyaji.

Preset hubadilisha nini?

Unyevu na viungo vilivyojaribiwa: bagel 55%, pizza 62%, sourdough 72%, ciabatta 80%.

Unyevu wa kawaida au halisi?

Wa kawaida hupuuza maji ya starter na viungo; halisi huhesabu kila tone.

Asilimia na starter?

Unga na maji ya starter huingia jumla: kila kitu sahihi.

Maji chini ya sifuri?

Poza unga na chumba, au tumia maji ya barafu.

Hali ya sifuri taka?

Kichocheo hupimwa kiotomatiki kutoka starter iliyobaki.