The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hamelmann's Sourdough Rye with Walnuts

hanseata's picture

Interesting Experiment with Sourdough Starters

September 26, 2010 - 12:36pm -- hanseata

I just tried my first recipe from Hamelmann's "Bread" - the Mellow Bakers September challenge: Sourdough Rye with Walnuts. Since I had enough mature rye starter I decided to experiment a bit. I made two sourdough starters, one following Hamelmann's instructions to the letter, ripening the starter for 16 hours at 70 F. The other got the 3-steps treatment (3 feedings at falling temperatures, from: M. P. Stoldt "Der Sauerteig-das unbekannte Wesen").

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