Hamelman's Vollkornbrot recipe
I am in the process of trying out Jeffrey Hamelman's recipe for Vollkornbrot, prompted by a German friend's whining about the lack of real rye bread in this country. In the process, I came across a mistake in the recipe for preparing the sourdough starter. The starter recipe as printed (Hamelman, 2004; p. 217) calls for 3 5/8 cups of rye meal, 5/8 cups water, and 2T + 1stp mature sourdough culture. However, if you prepare this you will end up with dry crumbles of rye flour, definitely not a viable starter.
The correct recipe should read 1 5/8 cups of water, which works out to 13oz. The recipe does list the correct measurement in ounces, but being naive, I still work with volume measurements. I guess that will show me.
Hamelman, J. 2004. Bread: A baker's book of techniques and recipes.