Using day old flour/water mixtures
Hi everyone,
I'm a newbie here, so I hope I've posted in the right forum. I've had suboptimal results making US bread recipes with my local (German) flours, probably because the local flour is from soft wheat (vs US flour from hard wheat). I decided to use the slurry test [1] to get a feel for what factors I need to adjust when I adapt a US recipe and how big those adjustments should be. I'm also planning to use the slurry test to experiment with additives like diastatic malt.
With the slurry test, I will be mixing different flour/water slurries and observing them for up to 24 h. Each slurry is going to use 100 g flour, and I'll probably compare several slurries at a time. I hate to waste.
I'm thinking to take the slurries and make bread with them after the 24 h are up. All of the flour and water in the bread would be from the slurries. I would just add yeast, salt, etc. to get to a simple bread. Will that work? Will I need to adjust how I work the dough?
Thanks in advance for any help!