I've been away for a short while developing starters using the technique posted by Debra Wink. I now have two starters that are 7 days old today, one all rye and one that I started with rye until it became active that I now refresh with white KA AP flour. Both are refreshed at 2:1:1 (starter:water:flour)
I am still extremely new to this forum, as well as to bread baking in general. I am enjoying reading all of your posts, and appreciate greatly the opportunity to learn from your successes and/or tribulations. I am sticking with straight doughs for now, and working them only by hand, in the hope that I will develop my feel for the dough.
For these loaves, I used the following recipe:
400g KA Bread Flour
200g Semolina Flour
12g SAF instant yeast
1T Diastatic Malt Powder
2t Salt, dissolved in
420g water at 125 degrees
