Jewish rye - effects of flour and rye
I just made my first Jewish Rye using George Greenstein's formula. Without better knowledge I used Organic whoel rye flour fpr the sour and Gold's Bteer for Bread flour (unbleached, unbromated, enriched). For being my first Jewish Rye the consistency, shape and crust came out quite well but the taste was to strong on the rye side. I know that Greenstein says you can use less sour if you want a more mild taste but reading some of the blogs here I learned that there are different types of rye (like white rye) and that I should have used first clear flour (which I didn't know before). So before I start simply reducing the amount of sour I would like to get some information about how changing the type of rye or flour would affect the taste. For example, is white rye milder than whole rye? Would the clear flour affect the final taste so it wouldn't be so "rye" strong?