The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

rye barm starter

ldsheridan's picture

refreshing rye barm

June 6, 2012 - 10:24am -- ldsheridan

Hi All. I am making a barm from "The Bread Makers Apprectice" to bake some Pumpernickel.    But Mr. Reinheart only gives instructions for refreshing non-rye starters, irritatingly stating, "Use high-gluten flour for the refreshments (except in the case of a rye barm) as it has more gluten etc..."  and proceeds to ignore any instruction for the exception.  Could I get some advice on how to refresh this barm for use in Pumpernickel?  I have no interest in sourdough, levain or any sour white breads.

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