I have started working on a multigrain recipe formula; the bulk fermentation is working as I write. But in this process I have developed some questions.
1. When working with soaked whole grains (oats and millet in this case) do you include the dry grain weight as part of the total flour weight? If so, or if not then how does one compute hydration percentage for the dough. I did not include them in the total flour weight in this stab. However, I planned for an 85% hydration loaf but with the soaked grains added it really feels more like a 65-70% hydration loaf.
2. I had read in a couple places that 20-40% of the flour in sourdough should be fermented (20% if warm, 40% if cold). So, I shot for 24%. I was making 2200 grams of dough requiring 1117 grams of various flours plus other ingredients (oil, honey, grains). So at 24%, 270 grams of the flour was fermented. My starter is at 100% hydration so that means that I added 540 grams of starter which was far more than I have ever added before. Am I way off on this? Am I reducing the chances of getting some good sour flavor in the loaves by using so much starter and then proofing for shorter time?
Thanks in advance, you beautiful people, for being there for this baker!
Sam in Alabam