December 12, 2020 - 10:10am
Adjusting formula to use 30% all-purpose flour
I am running out of flour and threw together 1,000 grams of what I had on hand - approximately 30% all-purpose, 20% type 110 high-extraction, 30% whole wheat bread flour and 20% white whole wheat. To deal with the all-purpose I was going to reduce the hydration from 80% to 75% - does that sound right? Thanks!