I have been on a quest to find the perfect sandwich loaf recipe that I can make with 100% home ground wheat flour without any added dough conditioners. My usual recipe is pretty good, but I know there’s much better stuff out there, and I want to make it. I came across this comment in a post: http://www.thefreshloaf.com/comment/19284#comment-19284, and I really wanted to try the recipe. I had read some about Peter Reinhart’s epoxy method, and I knew I wanted to try it. The book is on hold for me at the library, but the library won’t be open until tomorrow because today is a holiday. However, I thought I would go ahead and start with this recipe.
Here is where I came into a problem. I used the scale to measure my dry ingredients. When I went to measure the wet ingredients, there seemed to be a discrepancy. 190 grams of milk or water is nowhere near 1.5 cups of the same, but 225 g of flour was fairly close to 1.5 cups. I used 225 g of flour, but I used the American liquid measurement for the water and milk (which is 300+ grams- I don’t remember exactly how much). So what I ended up having this morning was a soupy biga and soaker, when I’m supposed to be able to cut it into pieces. I also want to mention that I used store bought wheat flour because I was unsure of how much more moisture home ground flour would need. Maybe I would have gotten something closer to what is expected if I had use home ground flour?
So did I just really screw this up, or what? Or am I missing something glaringly obvious here? Because that would definitely be something I would do. Is there any way to save it, or do I just start over and use an actual 190 g of water and ignore all the American volume measurements?