A simple sourdough with 50% whole wheat flour and 50% whole dark rye. With all that dark rye it tastes a bit like a pumpernickel. I had it rising in the fridge overnight again. It looks a bit like erosion, but very tasty.
- Anne-Marie B's Blog
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I'll bet it's rich, earthy and full of flavor, perfect toasted. Thanks for sharing with us,
Cathy
Looks great. How did the crumb come out? Do you have a photo? What hydration was the formula?
I thought the crumb was good for a wholegrain loaf. Shot attached. Not sure why it came out like erosion, since the dough was quite wet. Starter hydration! Now you got me! I tend to feed my rye starter with half cup of whole rye flour and a half cup of water. I never weigh the feed, just work on feel. If it gets too wet to climb up the sides of the bowl, I add a tablespoon or two of flour. If it gets too dry for me to give it a good beating with the hand mixer, I add water. So I really have no idea what the hydration is. Generally 50% water and 50% flour.
180% hydration and equal weights of flour and water come in at 100% hydration, A normal rye stater, if there is such a thing, is usually Kept at 100% hydration on the counter and a stiffer version, say 66% hydration, if kept in the fridge - but anything goes in the bread world when it comes to starters
Thank you. I would like to start experimenting with weight now and see how it turns out. My starter/s live in the fridge. Most of the year it is much too warm in Sydney to leave them out on the counter.
We don't see many 50% whole rye, 100% whole grain boules on TFL. One of the great breads of all time. This one looks perfect on the outside. Has to taste great.Well done and
Happy baking