Peter’s Formula with poolish for Milk Kefir Dough

With the dough formulation posted below, one can scale the formulation up or down as desired. It is also possible to use the Thickness Factor option rather than the Dough Weight option I used.

Norma's First Milk Kefir Dough by Pete-zza
Total Formula:
King Arthur Sir Lancelot Flour (100%):
Water (62.7316%):
Morton's Kosher Salt (2.0706%):
Olive Oil (0.91814%):
Total (165.72034%):

Milk Kefir:
King Arthur Sir Lancelot Flour:
Water:
Total:

Final Dough:
King Arthur Sir Lancelot Flour:
Water:
Morton's Kosher Salt:
Milk Kefir:
Olive Oil:
Total:
   
298.38 g  |  10.52 oz | 0.66 lbs
187.18 g  |  6.6 oz | 0.41 lbs
6.18 g | 0.22 oz | 0.01 lbs | 1.29 tsp | 0.43 tbsp
2.74 g | 0.1 oz | 0.01 lbs | 0.61 tsp | 0.2 tbsp
494.48 g | 17.44 oz | 1.09 lbs | TF = N/A


0 g | 0 oz | 0 lbs
41 g | 1.45 oz | 0.09 lbs
41 g | 1.45 oz | 0.09 lbs


298.38 g | 10.52 oz | 0.66 lbs
146.18 g | 5.16 oz | 0.32 lbs
6.18 g | 0.22 oz | 0.01 lbs | 1.29 tsp | 0.43 tbsp
41 g | 1.45 oz | 0.09 lbs
2.74 g | 0.1 oz | 0.01 lbs | 0.61 tsp | 0.2 tbsp
494.48 g | 17.44 oz | 1.09 lbs  | TF = N/A
Note: Dough is for one 14" pizza; the milk kefir is 13.74% of the total formula flour and its percent water is 100%; no bowl residue compensation

I did not indicate any target dough ball weight in the above formulation but if you wanted to use a thickness factor of 0.10 for a 14" pizza, the target dough ball weight would be 3.14159 x 7 x 7 x 0.10 = 15.39 ounces (436.41 grams). Of course, if you want to get closer to the target dough ball weight, you can use a smaller Dough Weight in the tool.

Peter’s Formula with poolish for Milk Kefir Dough


Total Formula:
KASL Flour (100%):
Water/Milk Kefir (62%):
Morton's Kosher Salt (2.2%):
Olive Oil (1%):
Total (165.2%):

Milk Kefir Sourdough Starter:
KASL Flour:
Milk Kefir:
Total:

Final Dough:
KASL Flour:
Water:
Morton's Kosher Salt:
Milk Kefir Sourdough Starter:
Olive Oil:
Total:
   
268.14 g  |  9.46 oz | 0.59 lbs
166.24 g  |  5.86 oz | 0.37 lbs
5.9 g | 0.21 oz | 0.01 lbs | 1.23 tsp | 0.41 tbsp
2.68 g | 0.09 oz | 0.01 lbs | 0.6 tsp | 0.2 tbsp
442.96 g | 15.62 oz | 0.98 lbs | TF = 0.1015


20.11 g | 0.71 oz | 0.04 lbs
20.11 g | 0.71 oz | 0.04 lbs
40.22 g | 1.42 oz | 0.09 lbs


248.03 g | 8.75 oz | 0.55 lbs
146.13 g | 5.15 oz | 0.32 lbs
5.9 g | 0.21 oz | 0.01 lbs | 1.23 tsp | 0.41 tbsp
40.22 g | 1.42 oz | 0.09 lbs
2.68 g | 0.09 oz | 0.01 lbs | 0.6 tsp | 0.2 tbsp
442.96 g | 15.62 oz | 0.98 lbs  | TF = 0.1015
Note: Dough is for a single 14" pizza; nominal thickness factor = 0.10; target finished dough weight = 15.39 ounces/436.41 grams; the milk kefir preferment is equal to 15% of the total formula flour (or 24.2% of the total water/milk kefir or about 9% of the total dough batch weight), with a water content of 50% (poolish); bowl residue compensation = 1.5%

The above dough formulation presumes that you will make a milk kefir sourdough starter comprising equal weights of the milk kefir and flour (i.e., a poolish format) that is allowed to preferment at room temperature for a period of time before incorporating with the remaining ingredients into the final mix. For convenience, you might make more milk kefir sourdough starter than needed and measure out the desired quantity (about 40 grams) in preparation of the final mix. I don't have any idea as to how long the preferment period will be. It may be a period of hours or it may be a day or more. Whether the milk kefir sourdough starter will reach a break point or otherwise signal its readiness (e.g., by doubling in volume) remains to be seen.