first sourdough 100% wholemeal
Hi folks I have been baking my family bread for about four months now. I got Richard Bertinets books which have basically tought me everything I know todate. I haven't varied much from either white / brown / wholemeal etc.
So on the 28th (9 days ago) I started off a sourdough starter.
Richards technique is roughly stage 1 - make starter leave 36 - 48 hours
stage 2 all of mixture from stage 1 then feed
leave 24 hours
stage 3 feed leave 12 hours
stage 4 leave between 2 to 5 days depending on the level of sourness you like.
So I am not at stage 5 nine days later which is making the sourdough. I took half of my mixture and added double flour and equal water, needed, rising and a further prove until tomorrow which is baking. The other half has been fed again and gone back into the fridge for the next batch.
So heres the question appologies for the preamble. I've made some mistakes. Firstly I ran out of white flour and couldn't get to the shops so I have mostly used wholemeal flour. dough feels and looks like my normal yeasted bread very smooth and spongy so I am hopeful it will be ok. Its not heavy at this stage anyway. Do you think I will get away with this? I did add a small amount of white (hardly any) and a small amount of spelt into the mix.
I don't have any proving baskets so I am going to use bread tins which I usually use. I assume that this is ok
Richard Bertinet recommends a prove of 16 - 18 hours - well that would be now 2pm tomorrow afternoon. Well I am at work ! so that would be 23 hours proving. How tolerant is the proving proces for sourdough. I was thinking perhaps if I retard the proving in the fridge. I've read about this but had mixed results in the past with this. It is quite warm here being summer so I am not sure what to do?
Ok its a lesson in preparation but I'll certainly learn something.
I've seen various methods of sourdough - I think the recipie I have got seems to be one of the most drawn out in terms of getting the starter going etc.
There seems to be so many ways of doing this process. Its almost like folklore.
any help grately received. Regards Zoe