Gary,

Maybe this can help you: The last PN's I did (with new pans) had 2100 g
dough per 2000 ml pan and I decided to reduce this by 10 % because it was
too full.

So, 95 % of water volume weight as dought weight should work.

If you have the volume you want, deduct 10 % and plug it into my sourdough
calculator and you should get the dough/water/starter/salt weights.

Samartha


At 06:07 PM 11/26/2004, you wrote:
>Well, I've got a couple of nice ceramic oven-safe loaf pans, the rye-grown
>starter is waking up, and tomorrow I'll make some rye meal. What kind of
>amount of meal will I need? Couldn't find any measures amongst all the
>information on Samartha's site, except for a German recipe that involved
>tens of kilos. How much rye meal and water will fill a couple of largish
>loaf pans, once mixed, soaked, fermented, etc?
>This is important; a lady friend will bring herself and bock beer for the
>testing...
>
>
>Gary Woods AKA K2AHC- PGP key on request, or at home.earthlink.net/~garygarlic
>Zone 5/6 in upstate New York, 1420' elevation. NY WO G
>_______________________________________________
>Rec.food.sourdough mailing list



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