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Scientific/TechnicalIntermediate

Inoculation

The percentage of sourdough starter added to a dough recipe. A 'high inoculation' (20%+) makes the dough rise faster, while a 'low inoculation' (<10%) allows for a very long, slow fermentation.

By Henry Hunter · Updated

Connected terms

Baker's PercentageFermentation
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Sources

  • The Perfect Loaf
  • Breadtopia