When my beloved saw that I wasn’t happy with how my sourdough turned out, and that I wasn’t sure if it was the flour or if I’d over-proofed, he came up with the Scientist’s Answer: run an A-B test.
So this morning we went to Bee Sustainable and got some freshly-milled whole wheat, which is what I used the first time; and we also went and bought a thin rubber sleeping mat to insulate the cardboard box I had been using (because we don’t own an esky and I’m not sure what size I would need to fit boxes or bowls).
Now, I have made two bread mixes. One, in a container originally used for plain flour, using the Laucke bread; the other, in the SR container, using the wholemeal. I already expect there to be a slight difference because I used the same recipe for both, and white flour needs less water than wholemeal – but I used the same amount anyway. I figured it was a trade-off for the experiment: different flour AND different recipe, or just different flour? It might have an impact on the rise, I’m not sure; we’ll see.
Because I am not great at visually estimating size, I’ve also got the tape measure out, as you can see. I took measurements when I first put the doughs in; I plan to measure every 30 minutes to see what happens.