It looks pretty okay to me. Log in or register to post comments That's what it should look like. Perfect for some Corned Beef and Pastrami! Log in or register to post comments I cured a brisket & tuned it into pastrami. That post will be part of the blog post about the rye. Log in or register to post comments looks incredibly beautiful. Congrats & enjoy!but (apology in advance for being a nerd here) it's 32% rye.The 375g of rye flour (including the doubling of the levain you mention in your blog post) is 47% compared to the 788 g of wheat flour you added, but 32% of the total flour.Rob Log in or register to post comments
That's what it should look like. Perfect for some Corned Beef and Pastrami! Log in or register to post comments
I cured a brisket & tuned it into pastrami. That post will be part of the blog post about the rye. Log in or register to post comments
looks incredibly beautiful. Congrats & enjoy!but (apology in advance for being a nerd here) it's 32% rye.The 375g of rye flour (including the doubling of the levain you mention in your blog post) is 47% compared to the 788 g of wheat flour you added, but 32% of the total flour.Rob Log in or register to post comments
That's what it should look like. Perfect for some Corned Beef and Pastrami!
I cured a brisket & tuned it into pastrami. That post will be part of the blog post about the rye.
looks incredibly beautiful. Congrats & enjoy!
but (apology in advance for being a nerd here) it's 32% rye.
The 375g of rye flour (including the doubling of the levain you mention in your blog post) is 47% compared to the 788 g of wheat flour you added, but 32% of the total flour.
Rob