Can I just make a recipe up?
OK I am pretty sure I can... I do have a couple questions, (at the end)
So, I have been eyeballing the BBA Potato cheddar & chive recipe, as well as some sourdough recipes and beer & cherddar recipes from this site. So, I am trying to combine all 3. I got a Saranac Brown Ale, nice dark & hoppy flavor and mixed it with enough flour and inactive starter, now called "hoochie momma" to get the sourdough cultures going. I keep Hoochie starved until I want to use her, she works harder for the food that way. OH YEAH!!! but that's another story.
Everything is active and I plan on making the final dough/bread/rolls tomorrow. At present, I have ....341g beer (all of my liquid),170g potatoes,250g flour. It was nice and bubbly when I put it in the fridge tonight..
I figure I am shooting for 60-65% hydration dough, based on my ingredients(limited at 341g of beer), I will need 300-350g more flour, which is 530-575g total flour. From the BBA formula which calls for (2.8%salt/130%flour)=3.64%salt/flour(overall) for formula. I got 130% flour from 60% 100% hyd biga + 100% flour. So based on ~550g flour, I need 20g salt?
So, questions are, Is 20g salt for 550g flour reasonable? Is 60-65% hydration reasonable (BBA formula is ~63%). Lastly, at what point should I add the cheese, tend to knead via slap & fold, then maybe a stretch and fold or two in the bowl.
Thanks in advance and pics to follow.