The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

MY FIRST SOURDOUGH RYE

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qahtan's picture
qahtan

MY FIRST SOURDOUGH RYE



This was my first sourdough rye, the crumb might look slightly better if I had let it get cold before cutting. :-)
I added rye flour to some of my white bread starter, left it to do it's thing, then made the dough the same as my white bread, but used another cup of rye flour, and the sugar was brown, apart from that it was my same white bread recipe, with just a tiny amount of fresh yeast,;-))))
I let it proof several hours, then shaped it into one loaf, covered well and put in fridge overnight, this morning I let it come to room temperature , then baked at 425, about 1 hour 20 mins.
qahtan

pumpkinpapa's picture
pumpkinpapa

So when should I come by for a piece?

That looks really good qahtan, a really nice crumb and wonderful crust too. Whose rye flour did you use, it looks like a white rye (one I can't seem to find locally).

I tried the BBA sourdough rye and it was heavy and far too sharp to eat, though my sheep eat all my breads that I cannot .

qahtan's picture
qahtan

 

 I bought the rye flour in Niagara Falls New York, I think it was in Wegmans , if not then it was Tops.

 It is quite coarse..... qahtan