August 25, 2014 - 7:08am
rye liquid levain
I've been wanting to reproduce a torpedo bread I bought in the old city of Bilboa (casco viejo) some years ago.
It's unlikely that it will ever happen. But I'm fairly certain it was rye based.
In any case, my regular starer/levain is hi hydration, perhaps 85%, but not quite liquid of >125%.
Has anyone a recipe or link here to share for a liquid levain with rye?
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I use the recipe for New Bohemian Rye that Mike Avery gives, with some modification, of course. He used the three stage Detmolder process. Don't worry too much about the temperatures, if your temperatures are between 70°F and 80°F.
http://www.sourdoughhome.com/index.php?content=newbohemianrye
Ford
thanks Ford. There's a start
My average rye dough is about 83 to 85% and not a liquid. So I'd be willing to bet your rye liquid levain is closer to 100% hydration. Or is it a wheat starter?
A torpedo shape makes me think it is about half wheat, half rye. Or even less rye and more wheat or spelt.
Site search... sourdough rye bread
haven't tried the rye starter yet. that's why I was looking for clues. I think actually my white starter is around 95% in thinking it thru. I'll do that search. thanks.