first time poster, long time reader, 6 month baker...
re my starter:
ive been baking with a rye starter that i was given by a friend, I feed it daily at the moment with an occasional weekend holiday in the fridge.
when outside the fridge i feed it daily 1/4 cup ryeflour/water (approximately 45g flour / 70g water)
when in the fridge for a weekend i usually give it a cup flour 1/2 cup water.
when a white starter is asked for i tend to add a couple tablespoons of the starter to white flour & water (usually 100g:100g when playing with a white starter)
i've been baking bread that's mixed wholemeal (from a local organic farmer - stoneground) / rye (Kialla or FourLeaf mainly) / unbleached (Eden Valley mainly but other organic & stoneground)
and while baking the mix (250gwhite 100gwmeal 50grye 150gwhitestarter 150g water) i've noticed that it seems to:
a) suck up a lot more water than the recipie asks for
b) be a lot dryer mix and harder to get a "windowpane" from while kneading
i understand that rye tends to take up a lot more water than others but i was wondering
a) if anyone has experimented between using a rye starter vs white and how different the mix turns out
b) if anyone had a description on how a mixed flour dough (or rye dough) would feel to the fingers, and if increasing water level would assist in the breadmaking/kneading/folding
I'm asking because the "almost" white doughs I make tend to be quite wet (and nowdays I'm getting a fairly good rise) while the doughs when i throw rye into the mix tend to be a lot dryer and the resulting rise is less than astounding (although I'm getting a decent rise, just expecting more) and the bread a lot denser (but with a decent crumb)
I'll post some more in a month or so (after work gets a little less busy) on cooking in a Weber Kettle BBQ (which I've done a couple of times now) and kneading experiments, but for now i think this post is more than long enough.
a gallery of some of my bread baking is below, nothing extra special to see there atm though