Janet Bostwick wrote:

> The sour is 1 tablespoon firm rye starter, 540 grams dark rye, 42 grams AP,
> 14 grams whole wheat,


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

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