Another question.
I've been adding the salt to my flours mix, then adding the starter mixed with warm water to the flour for the initial mixing, I've looked over a bunch of recipes and some do it that way, and some add the salt after the initial mix when they start folding,,,
Any thoughts on why, or whats "better"? Seems like every recipe you read has different approaches or techniques, to basically get the same finished product. Just wondering if some folks are over thinking a pretty simple process.
My loafs have been coming out good, but maybe could be better?, lol

Any thoughts appreciated.

I add the 2% salt into the flour and mix that up...before adding the water and starter.

What percentage of hydration are you running ???

And are you using rice flour in your Bannetons ?

Same with the salt, started using a 75% hydration, figured out with your math formula. Do all the mixing, folding and bulk ferment in a large SS bowl
Don't have any bannetons , been putting the final shaped dough on a parchment sling dusted with flour into a plastic bowl, covered with a damp towel and put in refrigerator overnite or a little longer before baking in a pre heated dutch oven.
Last loaf was a combo of bread flour, whole wheat and dark rye. Best one so far...
been putting an upside down sheet pan on the lower rack to prevent the bottom of the bread getting too dark...Works!, lol
I've noticed the higher hydration makes a thinner crust, now I can cut it easier...

Been thinking of getting the large dough container from king Arther, but was concerned the diameter was a little tight to get your hands in to mix and fold....

Those buckets are plenty big to fold the dough in.

I put 1500g of flour ..plus the water..plus the staahter...and it only comes up to the

#2 mark. And up to just the #4 mark when it doubles in size.

There's enough to bake 2 big boules

Thank you... sounds good...

If you check out some of the Facebook pages dedicated to sour dough. You will find many experts spewing info and strict rules, saying that you have to do everything a specific way or else it will fail. Then you read the next page or post that has a bunch of info stating something different.

But remember that the settlers drug it with them across the prairie in the back of a wagon or less. If they can do that you can do it by tweaking a few things here and there.

Do what works best for you.

Exactly...

I will respond but have NO solid scientific method etc. I do like it like you OP by mixing it in from the start with all ingredients in the bowl. I do nothing exact in measurements of ingrediencies, close but not exact and I couldn't be more pleased with the final product. I am not advocating to do it my style, but I can tell you, I know one person that follows the exact weights and his isn't a better final product then mine. Not worse or bettah. Just my 2¢.

I mix my water and starter together in one bowl (1 cup each). Mix the salt (1 1/2 teaspoons) into the flour (3 1/2 cups) in another, then add to the liquid. Then form into loaf. I measure everything by volume, not weight. And adjust how "wet" the dough is by feel. Not scientific at all. My loaves will never grace the cover of "Sourdough Monthly", but it tastes great to me.

I did my first few with volume measurements and they turned out well, but I had a small scale so used it to measure the ingredients on the rest, turned out well, lol
One thing I changed is adding a bit more salt then most recipes call for, I think it helped the taste. Yes, after a few loafs you get the feel of what the dough is doing and how long to ferment, so timing is just a suggestion.... Hey as long as you like the final product it's all good.... I do enjoy the process.

When you make the dough from starter you do flour, warm water, and salt. Mix. Make a dough. Let set 10/15 20 min. Then add starter and whatever flour you need.

By doing this you will find that it stretches better. Something about the forming of the proteins or something.

I've been pulling my bread out of the cast iron dutch ...at the 20

Minute mark...and set it on the rack in the oven...for the next 20-25 minutes

To get a nice golden color all the way around.