Do These Formula Percentages Sound Right?
Yesterday I baked 2 loaves using my week-old desem. Laurel's book says the leavening power wouldn't be at it's full potential, and she wasn't kidding. The taste was incredible, but the loaves were dense, and barely rose at all. The crust is crisp, crunchy, and chewy. Using the recipe for baking with a week-old starter, I developed these percentages. Would you mind taking a look at it and giving me some feedback? Thank Youi!
Flour - 422g - 100%
Starter - 498g (I used all of what I set out to bake with) - 118%
Water - 295g - 70%
Salt - 18g - 4.25%
From this I made 2 loaves @ 531g, or 1lb. 2 3/4 oz., each.
I returned the other portion of my week-old starter to my container with 100% organic whole wheat for another week of feeding. The book says this will create more leavening power.