A small amount of whole wheat or rye flour (somewhere between 10-20% of white flour weight) will add considerable depth of flavor to your bread without tasting noticeably like rye (or whole wheat, for that matter).
=== A small amount of whole wheat or rye flour (somewhere between 10-20% of white flour weight) will add considerable depth of flavor to your bread without tasting noticeably like rye (or whole wheat, for that matter). ===
Agreed, but in my experience the percentage rye added to a white bread is usually closer to 3% - 5%. Adding 10% or more would start you towards making a light rye bread.
jmos, I always substitute some rye flour in my basic sourdough bread - 1/4cup to 2 1/4cups KA all purpose flour. Mostly for the added flavor, and I always add 1/4cup of steelcut oats or bulgur. Then I add a sprinkle of rye to my starter when I refresh it, A.
reference; Dan Leader, Local Breads, pg. 273. "Rye flour has a higher ash content (ash content is a measure of mineral content) than wheat, which fosters more rapid microbial growth and yeast activity."
My son, the "pro", told me that it yiields a better, more complex flavor to add a bit of rye starter than to add rye flour. This is true but it does imply that you always have an acrtive rye starter around to draw upon.
Hi jmos, I'm assuming you mean "artisan"?
A small amount of whole wheat or rye flour (somewhere between 10-20% of white flour weight) will add considerable depth of flavor to your bread without tasting noticeably like rye (or whole wheat, for that matter).
Start around 10% and work your way up.
=== A small amount of whole wheat or rye flour (somewhere between 10-20% of white flour weight) will add considerable depth of flavor to your bread without tasting noticeably like rye (or whole wheat, for that matter). ===
Agreed, but in my experience the percentage rye added to a white bread is usually closer to 3% - 5%. Adding 10% or more would start you towards making a light rye bread.
sPh
Thanks Cranbo: I misspelled artisan on purpose ha ha
jmos, I always substitute some rye flour in my basic sourdough bread - 1/4cup to 2 1/4cups KA all purpose flour. Mostly for the added flavor, and I always add 1/4cup of steelcut oats or bulgur. Then I add a sprinkle of rye to my starter when I refresh it, A.
Thanks AnnieT: I will be trying the added rye in my next batch.
reference; Dan Leader, Local Breads, pg. 273. "Rye flour has a higher ash content (ash content is a measure of mineral content) than wheat, which fosters more rapid microbial growth and yeast activity."
Jim
I add a small amount of rye in the area of 5% as was mentioned above. The improvement in flavor and nutty after taste is well appreciated.
Eric
My son, the "pro", told me that it yiields a better, more complex flavor to add a bit of rye starter than to add rye flour. This is true but it does imply that you always have an acrtive rye starter around to draw upon.