Stepping out from a handbook recipe: 34% light rye boule
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I am using JMonkeys polish baguette handbook recipe as my base for further experimentation. I love rye bread, but am not all that partial to caraway seeds. As well my sourdough starter experiment is not going all that well so far, so I thought I would try a formula variation using 34% light rye flour by weight, all of which is used in the poolish.
5:30 pm Thursday
Poolish
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