Honey Whole Wheat

312g water
159g bread
287g stone ground whole wheat
1.75 t yeast (maybe?)

Better do a better job writing down how I did it.  It turned out pretty well.  Not super delicious, but pretty well.

Soft Sandwich Rye

Reinhart, pg 109.  Didn't use the sour rye starter (some day, some day...), but added the rye flour to the bread flour and salt at the beginning.  Also added about 195g yoghurt to the mix.  Last time I added the cocoa powder and caraway seeds.  This time I did neither.

Everyday whole wheat sandwich

The Peter Reinhardt standard. Pg 83. Used 300g water instead of the called-for 283g. Brown sugar. Stone-ground whole wheat. Used the mixer this time, which seemed to work well. Sort-of forgot to let the dough hydrate though.

Results: It didn't rise very well, probably because of the stone-ground whole wheat.  If using stone-ground next time, might want to add more gluten like he mentions in the alternatives section.

Country French

Used 376g water, which should roughly be +1T over what the recipe calls for.  Also used 3/4 t instant yeast.  Have not tried it yet, but it might be too much yeast still.  It'll be close.  Stone ground whole wheat.  I wonder if I should decrease the bread flour and increase the whole wheat a bit.

Last time I made this, I used 391g water (roughly +2T), and 1 t yeast.  That seemed too spongy.  Also used as much as 404g water, which seemed too much.

376g water (room temp)
1T olive oil
1t honey
1t salt
241g bread
170g stone ground whole wheat
48g rye
total 459g flour = 82% water/flour.

I think next time I'll do 180g whole wheat (75% of the bread flour).  According to Bob, 1/4c stone ground is 33g, so 1.5c is 198g.  There's room to go up with whole wheat.


Edit: turned out pretty well. Good amount of yeast. I think more whole wheat flour is a good idea.