PFF% (Pre-Fermented Flour) Rec: 8-20%
How much of your total flour is already fermented.
Higher (15%+) = Faster, sourer, stronger flavor.
Lower (8-12%) = Slower, milder, more structure.
Inoculation % Rec: 20-30%
Ratio of starter to flour.
Higher (25%+) = Fast rise, shorter bulk ferment.
Lower (15-20%) = Slow rise, overnight bulk ferment.