Newbie with questions
Hi..I'm new to the site and to bread baking. I'm a Connecticut transplant to Oregon. I've learned tons already reading the posts, especially in regards to sourdough..So Thanks!
Question 1 : I've been baking alot with dark rye and whole wheat flour lately. Do these flours
require alot more kneading time? I start my mixing with a food processor and then knead by hand 10 minutes or so. The dough is never really pillowy smooth. The bread is tasty, but dense.
Question 2 : I made a sourdough starter that I really liked. It had grated potato in it. The bread had great a tang. I replenished it with flour & water. My second batch of bread a week later
didn't have the wonderful flavor as the first batch. Was it because I didn't add more grated potato?
Thanks for your time!