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?
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yes, sounds normal. Salt is too high for me, I go max 2%. Autolyse the wheat flour with the water before adding the starter might help.
my hydration is generally no lower than 80%
must've been a fluke. second batch is on the cooling racks and it was a totaly different experience. the dough was beautiful, shaping and proofing perfect, oven bounce as you would expect. I don't know what happened the first time to give me my two bricks but I hope i can keep consistency with the rye starter.