New guy with a couple of quick questions
Can I plop a cup or so of sourdough discard (unfed) into my hamburger bun recipe? As in not adjusting the original instant yeast recipe, just adding to as more or less an after thought.
And what is about pumpernickel flour? Geez. Mixing my dark rye sour with my bread flour and it just gets more stiff the more I knead. I was nervous it would get gummy. What am I missing? Working from BBA.