@PatrickT, your breads are perfect.
Fed both my starters Monday morning, one with Rye and one with White.
Also made two levains with the discard from the starters and one levain with 1g of yeast.
Both starters had almost doubled in three hours.
Starters after five hours. White a little quicker than the rye fed.
The Rye caught up a couple of hours later.
By 5:00 PM the yeast only levain reached the top of the container and the two sourdoughs had more than doubled.
All were ready to use.
All were ready to use.
Made three batches of dough. The two sourdough levains were each added to 1000g of flour, 30g of salt and 630g of water.
Needed to add a little more water.
The yeast levain was added to 1000g of flour, 30g of salt and 1g of yeast, 630g of water.
The yeast batch after the last stretch and fold.
Ready to go into the container and into the fridge with the white sourdough batch.
The Rye levain dough was left out on the counter all night and wasn't ready to use until almost noon.
Matt used 500g of the dough to make a 17" pizza and I baked two ovals using the remain dough.
One slightly larger than the other. The loaves were out of the oven by 3:30.
