Hi I'm new to sourdough baking but can I replace the ratio of flours in the recipe with 300gms stoneground whole meal and 200gms flour
I wasn't sure which bread forum to ask this in. What I'm looking for, or interested in creating is a list of common ingredients used in various bread, expressed as range of bakers percentages used.
I know it could be be almost any percentage I would like depending on my personal taste. I'm just talking in general, a percentage range for fats, sugar, eggs, potato flakes, dried milk, cocoa etc. that you would find in in various breads.