Does anyone keep 200% hydration starter if so what has been your experience using it, how does it effect taste Log in or register to post comments Hi, I am using it for Russian Rye a la Andrew Whitley and find it quite consistent.Others have different opinions and experiences.Discussions in my blog:http://www.thefreshloaf.com/node/25661/russian-rye-makinghttp://www.thefreshloaf.com/node/25608/russian-rye-and-really-simple-sourdough-whitley039s-bread-mattershttp://www.thefreshloaf.com/node/25940/hussian-and-german-100-ryes-4-recipesCheers,Juergen Log in or register to post comments
Hi, I am using it for Russian Rye a la Andrew Whitley and find it quite consistent.Others have different opinions and experiences.Discussions in my blog:http://www.thefreshloaf.com/node/25661/russian-rye-makinghttp://www.thefreshloaf.com/node/25608/russian-rye-and-really-simple-sourdough-whitley039s-bread-mattershttp://www.thefreshloaf.com/node/25940/hussian-and-german-100-ryes-4-recipesCheers,Juergen Log in or register to post comments
Hi, I am using it for Russian Rye a la Andrew Whitley and find it quite consistent.
Others have different opinions and experiences.
Discussions in my blog:
http://www.thefreshloaf.com/node/25661/russian-rye-making
http://www.thefreshloaf.com/node/25608/russian-rye-and-really-simple-sourdough-whitley039s-bread-matters
http://www.thefreshloaf.com/node/25940/hussian-and-german-100-ryes-4-recipes
Cheers,
Juergen