I just recently bought a flour mill and have been grinding my own whole wheat flour just prior to baking. However I noticed right away that the flour I am milling is THIRSTY. The normal 50-50 produced a stiff dough. For my starter, does anyone know of a good ratio to use? I have had to go off of sight so far and add more water. Just curious what you guys have found?
Thanks!
Even when using bran which is really thirsty! Yes it makes for a stiffer levain but I adjust the hydration in the dough.
If the starter is giving you good baking success and you have it on a feeding schedule that works for it and works for you, then forget the numbers and keep up whatever you're doing.