Mini oven rye ratio- help me with math and details
I dont have much time right now to explain more but i feel so thankful to this community for the amazing information. I am new with sourdough and baking in general. We are having health issues and a rye/spelt sourdough is what we need to start baking. I have been reading a lot. I am very bad with math. I have a baby scale that has lbs/oz/kg. Its not flat , its curved meant for a child. Can i still use it? I tried weighing my pan full of water, as mini oven suggested. The Pullman pan, 9x4x4, leaked so I put it in a plastic bag. It might've been 1.382kg for the dough weight. I think with water it was 6.094lb with water so I divided by 2 for dough weight. Then I tried to take that number and multiply by 3.5 & got 4.83700kg =4837g=10.664lb. And then multiply 1.382kg by 4.16 =5.74912kg. I got lost with it all, does it make any sense?
Does someone have this size pan and I can copy the ratios? Or help me simplify?
I have a bubbling rye starter I've fed every 12hrs for a couple days and I want to add it all togrther. I keep finding larger recipes and I didnt know if I wanted to use a random glass or deep ceramic pan for extras. I got worried about the math. Will my scale work? How much flour/starter/water and salt? I have to use my teaspoon measurer. I have a cup of starter I think. Is it about 3 cups flour? 2/3cup starter? i need to see cups estimates and kg or my scales units if possible.
I see recipe for letting things sit without the salt overnight. But Mini oven I think does it faster. I was told maybe let it sit in the covered bowl for a few hours until I try to move it into the pans to rise maybe overnight.
I appreciate people bearing with me, I am a new mom functioning on little sleep , I just need the recipe and to try it out . I grinded all the flour and thought to add spelt at a smaller percentage in the beggining.