"Samartha Deva" > wrote in message
...
> Janet Bostwick wrote:
>
> > The sour is 1 tablespoon firm rye starter, 540 grams dark rye, 42 grams
AP,
> > 14 grams whole wheat,
>
> 
> And how long is that growing at ? temp?
>
> The ratios of starter/dough flour look ok, but is it fermenting long
> enough?
>
> (just asking maybe dumb questions to make your reality fit into my model
> of thinking)
>
> > added to 810 grams dark rye, 63 grams AP, 27 grams
> > whole wheat to make the dough.
>
> That's pretty good in rye %
>
> > I think my hydration was wrong, probably
> > much dryer flour here in my location.
>
> How much was the hydration? I have done rye baking tests with
> standardized flour humidity and I would like to be able to compare it to
> that.
>
> > But I think I addressed that(not
> > really sure) when I wetted my hands several times during completion of
> > kneading by hand. I just am not sure how much this dough should 'flow'
> > after mix taking in account that water will continue to be absorbed.
Maybe
> > I over-handled it. I just need some ideas.
>
> Maybe they come in the process of what we are doing here.
>
> Samartha
>
whoops, sorry, forgot the water didn't I? 1100ml, all in the sour, 48
hours, room temp 70-75. very foamy, bubbly, knock your head back with the
vapors, starting to fall.
Janet