She has put up a recipe for 100% hydration Wholemeal Sourdough and I fancy a go at that. I need 500g of starter so I need to build it up, starting this morning with 50g made to 150. Tonight I will half it to 75g then build it to 225g. In the morning I will make the 225g into 600g and use it at lunchtime. The spare will go to make some scones.
I hope that's not too complicated, it's all about maintaining a 100% hydration starter, so the flour and water are equal. It caused me a lot of grief at first but once it clicks it's logical. For every gram of starter, you need to feed with one of flour and one of water and that's it.
So as not to waste the oven time, I'm doing her Alaskan Sourdough as well.
I mixed both and left them for 2 hours,
You can see the bubbles in the dough, I degassed them a bit but I want some aeration.
Next morning (well this morning actually) they went straight from the fridge to a 250°C oven, on baking stones.
and after 35 minutes looked pretty good,
maybe not much spring on the Wholemeal but it still looks nice.
I let them cool for an hour and sliced to check the crumb out.
They look alright, and the taste is up to standard.