What Is Inoculation Rate?
Inoculation Rate is the percentage of starter added to a dough relative to the total flour weight. For example, adding 200g of starter to 1000g of flour is a 20% inoculation. This variable acts as the "accelerator pedal" for fermentation.
Salt: The Osmotic Brake
In the culinary world, salt is a seasoning. It makes food taste "more like itself." In the biological world of sourdough, salt is a weapon. It is the primary control mechanism you have to regulate the speed, strength, and safety of your fermentation.