July 8, 2013 - 7:59pm
Thirsty Grains?
Normally my starter is around 60% whole grain and 40% white flour, then started using a rye starter with this current batch and the dough is much much stickier. My recipe is 100% flour 66% water 12% starter (equal parts water & grain) and 3% salt.
Again the whole wheat/bread flour starter i get a very workable dough with great gluten strength but with this rye starter i'm making a mess. Help/Suggestions/Insight?