The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Rising times and pre-ferment percentages/whole grains

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SylviaH's picture
SylviaH

Rising times and pre-ferment percentages/whole grains

Will it shorten my final proof rising time by using 14% rye flour in my overall dough formula, which was 100% all white BF, using 32% pre-ferment without the use of any commerical yeast,  by say about 2hrs, in a room enviroment of apx. 76*F.  ADDED..the pre-ferment or sourdough is a 100% hydration all bread flour..the rye added in the dough.


Sylvia 

SylviaH's picture
SylviaH

I found this topic posted by Bill 'bwraith' has pretty much helped answer my question...thanks, Bill!


Sylvia