Janet Bostwick wrote:
>
> "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,

20 g ~ ~ 60 % hydration, 12 g flour ./. 582 g flour = mult factor 48/ 48
hours = 1

hmh - that could have some influence - with my Detmold, which is in top
notch condition, I have factors 0.54 in 24 hours at over 80 F, so you
are fermenting the starter much less in one stage at lower temperature
for 48 hours. Look at my DM3 calculator at my web site for the factors
to which I am comparing it here.

And, by my measures, the DM3 starter coming out is not very sour (I have
not measured acidity, it's an impression). I think you are missing
acidity for rye.

I am not saying that your starter is not good or not "top notch" and I
don't know your starter at all. I am just putting this out as food for
thought and maybe vary it a little.

Doing it all on one stage is definitely not standard in growing starters
for rye. 3-Stage is the only reliable process to do rye breads without
yeast.

I have not checked your dough hydration, I think that's secondary. I
would go to the high 60's - 68, 69 to start and then vary.

Hope this helps,

Samartha


> >
> > 
> > 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

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