090716 David's San Joaquin Sourdough - by Yippee
This was the most difficult formula I've encountered. I'm somewhat discouraged by the outcomes of my breads. Even though I've tried it twice, I still didn't get that confident feeling I normally have with my dough.
In this trial, I used all the 10% rye flour to make a water roux starter. The reason that prompted me to use a roux starter was that, even though at a lower % of rye (10%) flour than my 090602 sourdough rye (20%) bread , the dough in my first trial of this formula , at which I used KA organic AP flour and no rye roux, turned out to be much messier and the crumb was very gummy. Without going through the heating process of making a roux starter, the amylases, which contribute to the gumminess in rye dough, remain actively alive. The combination of lower gluten flour (AP) and the presence of lively amylases, I believe, was the culprit to the failure of my first attempt.
In my second experiment, in addition to the rye roux starter, I also sustituted AP with bread flour. I made baguette and batard so that I could practice different forms of scoring. The crust was very crackly and the taste was good. However, I did not get as much oven spring as I'd hoped for. Well, I can always give it another try. We'll see.