Just milled 500g Emmer, what schedule?
Hi, I am new to sourdough have a mockmill & have just 500g emmer flour in my mock mill & mixed it with 300g cows milk, 70g starter (which is lovely & lively today) & 40g honey, I'm in the uk & its okays temperature, I don't have a thermometer but on the coo side of warm, how long should I leave it till I start doing stretch & folds & when should I bake it?
Some of my loaves come out really dense and inedible, could that be cos the fresh flour proves too quickly & I am following a recipe for shop bought flour.
Also, some recipes using 500g flour say 50g starter, some 200g, what is the difference in practice?
Thanks all, Lynne