The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

40% sourdough Rye

Mebake's picture

Oh, boy i feel at home, again!

Not only baking is addictive, it has become a part of me now. Almost 3 months of bed rest, and ayurvedic therapy, 1 of which was spent in Kerala, the beautiful southern city of India; has never detached me from thefreshloaf site, nor did my enthusiasm for bread baking waver.

Despite the restricted indoor stay, I was fortunate to witness the onset of monsoon on June 5th from the view of small balcony. Kerala, is a southern district of India blessed with lush green pastures, abundant rain, and intense vegetation. The climate was humid, rather hot when I arrived there, but the weather soon changed, and the westerly ocean winds brought breeze and rain.

Monsoon clouds from afar:

Drawing nearer:


Rain Pours, not falls!

Although I was not fully satisfied with my therapy program, I was strangely ecstatic about the fact that I was returning home, and will soon resume baking! after all, baking is therapy all by itself.   

Upon arrival, I wanted to bake some bread, as no stock was in my freezer. Due to my almost  de-conditioned body, I chose to bake some yeasted whole wheat bread from Laurel’s book, and I elected the basic recipe.

Days ago, I diluted and fed my dried starters (Wheat, and Rye), and baked yesterday a 40% Rye – no caraway. (note to self: Next time I’ll add caraway, regardless of what my wife likes :) )

Left is Rye, Wheat is right:

The flavor of this bread never disappoints. Pity, i excluded the caraway seeds.








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