March 23, 2021 - 4:21am
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
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Let it rise till about doubled, punch down, double again, punch down, shape, double, bake. Dough should be nice and jiggly after each doubling. Stretch and fold is pretty useless, but if not doing it keeps ya up at night go for it. Do note no times given, they are also useless, especially when starting out. Enjoy!
Oh, why different starter amounts? Different materials require different methods. One important note on recipes and instructions - don't bet on it working out for you, although the above is an extremely good guideline. And last thing, forget times, go by the jiggle!
thanks phaz!!! It feels weird not to have standard times, but I guess I'll learn to judge by eye, there's so much to learn but I do like that, take care
Eyes and hands. Eyes to see, and hands to feel. The biggest variable in a "recipe" for sourdough is the starter. Whilst they are basically the same thing, i can assure you the odds of 2 starters being equal in strength is between slim and none. Your starter will also change over time, as will your environment. When this happens (and it will) all timings go out the window. Then you're left with how it looks and how it feels. Develope that feel, I'll say again, it will serve you well. Enjoy!
Thanks phaz, I think I'm starting to see that now! thanks so much phaz