Anybody tried Daniel Leader's? Whereas he describes a batter-like dough, mine is more like concrete. I have had success with same starter on dreikornbrot and Silesian rye.
And another thing. I assume the dough should come close to the top of the loaf pan since Leaders says it won't rise much, just dome, and implies that if you don't cover it during baking, it will come over the top of the pan. My dough fills only half the pan.
Could it be more typos? For example, on page 277, a quarter of a cup of water weighs 2 ounces or 57 grams, yet on page 278, a half cup weighs 3.5 ounces (not 4) and 100 grams (not 114). Similarly, a half cup of cup of rye flour is 70 grams on page 277 but 75 grams on page 278. The dreikornbrot calls for 22 cups of water, which, of course, is ridiculous, so I never know whether to use Leader's weights or volumes.
We have an errata forum that's been running for years, when ever we run across something some of us try to add it to the list. I keep a red marker in my book to make corrections. I use the % column and grams.
Hope that helps a little.
Leader's book is notorious for its errors. The discussion about the errors began in 2007.
Here's the link.
Perhaps you can pick up some info in that thread.
Thanks, Mini and Lindy. I'll check that out. I persist in this because the first time I made his Vollkornbrot, it was delicious even though it never really rose.
get it wetter. I've mixed concrete and it can be different depending on what one wants to do with it. But if you think it's dry, add more water. You could also mix up the dough and sourdough starter wait 3 hours before panning, the pan should be at least 3/4 full with dough. Then let it rise (up to an additional 3-4 hrs) a little on its own before baking, not adding any instant yeast at all. Don't forget to dock and grease the top of the pan!
Instinct told me more water, but I didn't listen. Didn't realize docking was needed.