Sourdough starter

badjak said:
Nothing wrong with a bit of trial and error :)

For rye...
Take your standard recipe,.
Than instead of all bread flour, take 3/4 bread flour and 1/4 rye.
It will work (you may be able to get up to 40% rye)
100 % rye will not rise and be very dense.

For wholewheat, same.
Standard recipe. 3/4 bread flour, 1/4 whole wheat. No issues.
More than that you may need to adjust
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I was planning on using a good amount of bread flour for sure and a combination of other types of flour and grains for the rest. I don't want a really dense bread. But yeah, I think it's the oats that have me mostly concerned here as they tend to soak up a lot of moisture. I really don't want the "error" part on the trial and error, LOL!

There is this bread on the US market (well I haven't bought it in so long I don't even know if they still make it) called Roman Meal and my dad used to buy it. I liked it quite a bit and would like something similar for toast to go with my a.m. eggs. I will do a hunt for a recipe.

I am in no hurry to bake a loaf of bread although I have plenty of starter on hand. It's in the frige. I might just make some pasta tomorrow with some of my discard, I can always freeze it.
 
badjak said:
Sorry
No experience with oats (I'm not a horse ;) )
But for up to 10% you can keep your standard recipe.

10-20% changes will be fine.
And definitely very edible
Just try and adjust from there
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So when you were living in the Netherlands, you never ate oatmeal or porridge?
 
badjak said:
Correct!
I have to admit to eating brinta though (wholewheat porridge, we ate it very thick, the spoon had to be able to stand in it, with some sugar).
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Okay. I didn't want to stereotype and assume that all people in Europe (and of course the UK) eat oatmeal or porridge, but I thought maybe at least granola? Oatmeal is very popular here in the US but not something I like much. I do, however, like oats in bread and I always liked granola (back when I ate cereal). And I will still munch on granola bars occasionally.
 
JAS_OH1 said:
I want to do multigrains, maybe some rye, oats, etc. I am horrible with math LOL so I will just try to find a recipe that already has the types of flours and/or grains I want to use.
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When measuring flours and such by volume you can be off by as much as +/-50% to +/-150%. Bakers percentages aren't hard and there are online calculators that can do all that.
 
JAS_OH1 said:
I was planning on using a good amount of bread flour for sure and a combination of other types of flour and grains for the rest. I don't want a really dense bread. But yeah, I think it's the oats that have me mostly concerned here as they tend to soak up a lot of moisture. I really don't want the "error" part on the trial and error, LOL!

There is this bread on the US market (well I haven't bought it in so long I don't even know if they still make it) called Roman Meal and my dad used to buy it. I liked it quite a bit and would like something similar for toast to go with my a.m. eggs. I will do a hunt for a recipe.

I am in no hurry to bake a loaf of bread although I have plenty of starter on hand. It's in the frige. I might just make some pasta tomorrow with some of my discard, I can always freeze it.
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They've got Roman Meal bread here. I don't find it healthy enough so I don't buy it but it's still made.
 
Barriehie said:
They've got Roman Meal bread here. I don't find it healthy enough so I don't buy it but it's still made.
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I am sure it's chock full of preservatives and has sugar (not molasses). I haven't eaten it in over 40 years and I am quite sure I never read the ingredients label on the packages, LOL! I did like it, though, and I am sure it was healthier than the white sandwich bread my mom bought.
 
Barriehie said:
When measuring flours and such by volume you can be off by as much as +/-50% to +/-150%. Bakers percentages aren't hard and there are online calculators that can do all that.
Click to expand...
Right, I just know how much moisture oats can soak up. It's not knowing the density of flours and grains like oats that's tricky for me. I generally have been baking with white bread flour and I have made some pumpernickel rye, but not been baking with other types of flour. Oats are good fiber of course and I happen to have them on hand, so...
 
Yeah, forgot...
All my comments were based on weight.
Not volume.
The maths is not difficult, but I would be happy to help if needed.

Little bit of googling says 100% hydration for oats....
I can make up a recipe, but give me what you normally use (metric) and I'll adjust it for you
 
badjak said:
Yeah, forgot...
All my comments were based on weight.
Not volume.
The maths is not difficult, but I would be happy to help if needed.

Little bit of googling says 100% hydration for oats....
I can make up a recipe, but give me what you normally use (metric) and I'll adjust it for you
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I weigh my ingredients, too. It drives me batty when someone has a recipe for "6 cups of flour" instead of the gram weight.

I appreciate your offer for sure! I will let you know. I am not good at planning because typically life gets in the way or I get too lazy to follow through...LOL!

Oh yeah, I try out different recipes pretty often so there is no "normal" for me...

Just found this recipe on KA website I might give a try (I'll likely half the recipe):

Oatmeal Bread

But if I want to add some sourdough starter, I don't know how much to use or if I need to reduce some of the liquid and flour?

Found one that uses sourdough starter:
Oatmeal Bread
 
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I only have sourdough starters, I didn't even know there was such a thing as a whole grain starter.
 
Puggles said:
I only have sourdough starters, I didn't even know there was such a thing as a whole grain starter.
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I just wanted to use my sourdough starter in a whole grain bread, not make a whole grain starter, although as you already know, you can make a rye sourdough or whole wheat starter.
 
Barriehie said:
We need to know how much of your starter is flour and how much is water. We can convert any recipe for you knowing those two numbers!
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Well I now have an additional issue in that the recipe i want to use calls for rolled oats and I have quick oats on hand, which may require less oats in weight or more water.

My starter is 1:1:1.

It might be a week or 2 before I give it a go.
 
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