Eagleswings' struggles with a rye starter and the current interest in Jewish sour rye and corn bread have prompted me to re-post my response regarding the care and feeding of rye sour. After making sour rye breads last weekend, I took some photos of my rye sour refreshment which might be helpful to those undertaking rye bread baking for the first time.
The photos that follow illustrate the progression of each stage's ripening. The volume of the sour is, of course, increased with each stage.
DMSnyder's adaptation of Greenstein's Rye Sour:
I started baking bread again after a lapse of ... lets just say "decades" ... because I could not get good rye bread in my area. So, the first new bread book I bought was George Greenstein's "Secrets of a Jewish Baker." I do wish his formulas used weights rather than volumes of ingredients, but his rye breads are, indeed, "the real thing." In fact, they are better than any I have had from bakeries. (Yeah, I know. I'm in California.)
Rye Bread of Harry Germany
My thanks, as always, to Harry. Harry says this is going to be easy so since Country Boy loves easy; it sounds like a great recipe for me. However, I have 3 questions on the recipe that I have pasted below:
The 3 questions:
1-When Harry says: type 1150 rye flour => "medium" rye flour (though I use whole-meal rye successfully. Just make sure that it's milled fine) I am a bit confused. Should I sift the whole grain rye?
This is a top rye-wheat bread, easy to make (after a recipe of Elkecarola at www.chefkoch.de)
The trick with this fantastic bread is, that it has a sourdough (SD) made from wholemeal. So the SD is a soaker as well, which binds a lot of liquid and thus makes the bread juicy.
rye-wheat bread 2 loaves of ca 850 g each; hydration 73%
I'm a newbie from Germany. New to this forum and not very well doing with English.
With baking bread I am not new.
My favorite breads are wholemeal rye-wheat breads or rye breads made with sourdough. Sometimes just a little yeast added. Also rye-wheat breads with whole seeds and grains.
Real rustic breads.
And also wheat breads with a poolish made of a tiny bit of yeast.
I am not perfect with baking bread, and so I hope to learn a lot here.
There was a time when I thought sourdough was this intimidating, terrifying, impossible thing that required constant work and dedication.
Today I use almost zero commercial yeast. I've found that I can ignore my starter for a lot longer than I had thought. The night before I want to use it I give it a good feeding and in the morning it's ready to be fed again or used right away. I'll usually feed it again to get a nice sour tang.
Yesterday, I made the Polish Cottage Rye from Daniel Leader's "Local Breads." Today, I made the Silesian Dark Rye from the same book.