Sourdough flour ratios
I've been having some success using my sourdough starter directly in the main dough but have been trying to use a preferment to improve the flavor. My question is about the flour ratio of the starter flour to the added preferment flour and the ratio of the final preferment flour to the additional dough flour. I'm using a 100% whole wheat flour in the starter and the added flour for the preferment. I usually have the preferment hydration at 100%. My final dough hydration is usually 67%. Most the time I use a whole wheat to bread flour ratio of 3/1. I've been prefermenting for 12 hrs @ 65 degrees F but will experiment with these. Any guidance would be appreciated.