The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

New guy with a couple of quick questions

Gulf coast baker's picture
Gulf coast baker

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.

 

Lechem's picture
Lechem (not verified)

Just for flavour will be fine. Just make sure you take the hydration of the starter into account so you don't alter the hydration of the final dough in the recipe. This is done often for those who have excess starter and wish to use it up. If it's a fast yeasted recipe then it shouldn't alter the rest of the method. As long as the starter isn't too high of a percentage. 

As far as the pumpernickel flour goes it will act differently to normal flour and it is sticky. Sounds as if it is a high percentage if things are going awry. If you're making a kilo of final dough and a cup of 100% hydration starter which will make up about 130g of the total flour + 130g of the total water then the feel of the final dough shouldn't be too different. If you're experiencing a huge change then you've altered something somewhere along the line to throw things out of whack too much. So perhaps a bit more detail? 

Gulf coast baker's picture
Gulf coast baker

 I'll be adding the discard to the bun recipe with more confidence.  

 The stiff dough has me stumped, must be as simple as a bad calculation.

 I can't begin to count the hours I have poured over the TFL forums digging for information. There is so much experience and everyone is always so helpful and gracious.

Thanks for the response Lechem