Conversion from solid to liquid sourdough and vice versa

Often it happens to come across recipes that involve solid sourdough and we instead use liquid sourdough, li.co.li., that is, yeast in liquid culture or vice versa. The difference between the two yeasts is only the amount of water required for refreshments. the sourdough (solid) is refreshed to 50% hydration (e.g. 100 g of sourdough, 100 g of flour, 50 g of water), while the liquid sourdough (li.co.li.) is refreshed to 100 % hydration (e.g. 100 g of li.co.li, 100 g of flour 100 g of water).

CONVERSION FROM SOLID TO LICOLIS

DIVIDE THE AMOUNT OF SOLID PM BY 3, MULTIPLE BY 2 (THAT'S THE LICENSE TO USE) AND THE DIFFERENCE ADD IT IN FLOUR Example with starting recipe that provides 150 g of solid Pm, 500 g of flour, 300 of water 150: 3 = 50 x 2 = 100 g (the licol to replace the solid) 150 - 100 = 50 g (the flour to add to the recipe) Here I will knead 100 g of licoli with 550 g (500 + 50) of flour and 300 of water Often it happens to come across recipes that include solid sourdough and we instead use liquid sourdough, li.co.li. yeast in liquid culture or vice versa. The difference between the two yeasts is only the amount of water required for refreshments. the sourdough (solid) is refreshed to 50% hydration (e.g. 100 g of sourdough, 100 g of flour, 50 g of water), while the liquid sourdough (li.co.li.) is refreshed to 100 % hydration (e.g. 100 g of li.co.li, 100 g of flour 100 g of water).

CONVERSION FROM LYCOLES TO SOLID

DIVIDE THE QUANTITY OF LICOLI BY 2, MULTIPLE BY 3 (THAT IS THE SOLID PM TO USE IN PLACE OF THE LICOLI) AND THE DIFFERENCE IS THE FLOUR THAT MUST BE REMOVED FROM THE TOTAL Example with starting recipe that provides 100 g of Licoli, 500g of flour, 300 of water 100: 2 = 50 X 3 = 150 g (the solid to be put in place of Licoli) 150 - 100 = 50 g (the flour to remove from the recipe) Here I will mix 150 g of solid with 450 (500 - 50) of flour and 300 g of water.