rye
Eric's Rye aka Mark's Favorite Rye
Rye/Water starter - smell and taste??
I have never had good luck with sourdough starters. When I lived in "Nearly Canada, North Dakota" my starters never developed any sour taste. I think it was just too cold in our home, even when I placed on our hot water heater. Then again, I only tried them in the winter.
Now I live in "Nearly Mexico, Arizona". Our home is a constant 74 degrees. This time I'm trying a rye and water starter with the 3 step method of 2 oz rye/2 oz spring water for 48 hours, 2 oz rye 4 oz spring water 18 hours, 4 ounces wheat flour, 4 ounces spring water.
Sourdough rye bread
I've been making this bread for about two weeks now, and I am more pleased than I can say. It's an original recipe, and it didn't come out quite as expected, but nonetheless, I think it is the best bread that I have ever made. It is thick-crusted, but the crust is kind of soft and chewy like a ciabatta; and the crumb, while very open, is also moist. And did I mention that it's sour? It is almost certainly the sourest bread that I've had since I left the bay area five years ago.
Here's a pic:
Sourcing flour and grains in Boston area
Hi,
Just moved to the Boston area and am looking for good local sources for flour and grains. I've searched the forum archives and haven't found any local sources other than the typical mail order sources.