Mixing sourdough. 🤗 Three years ago when I started sourdough and hand mixing my tendonitis came back and I‘d say for over a year I only used a mixer to try and heal my hands from constant pain. Last year I started hand mixing again and thankfully my hands are not hurting as much anymore and I get to enjoy hand mixing again. Even though (if done correctly) there will be no difference in the final dough between hand and mixer dough, I do appreciate hand mixing for being closer to the dough and learn more about it‘s structure and what happens at each step as you (and your muscles) can literally feel it. Every once in a while with bigger batches of 3-4 loaves like this one the pain does come back though so I try to slow down the mixing and realize that speed does not really matter. The dough does most of the work on its own and it‘s just important to incorporate all ingredient well enough. This dough is 70% bread flour, 25% whole wheat and 5% whole rye, 1200g in total. The total flour amount is used to calculate amounts using bakers percentages. So for example if the recipe calls for 20% starter that would be 20% of 1200g which is 240g. I started by mixing all flour with 80% water until the flour is fully absorbed and no lumps are tangible. 1h later I added 1/3 rye starter and 2/3 wheat starter, 20% in total. I often mix my starters and find that it makes for a more complex taste. The dough rested 40min after that. With the 2% salt I also add 5% water bringing this dough to 85% hydration. At this last mixing I look for a smooth consistency with enough gluten development that the dough starts coming of the sides more easily. It then rests again until I move to the folds. I‘ll post a reel about folding and shaping tomorrow. #breadtok #doughtherapy #sourdough #patience #foryou #Videoleap - @asourstory